Skillet Spinach Salad with Warm Chutney Dressing

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Skillet Spinach Salad with Warm Chutney Dressing
Skillet Spinach Salad with Warm Chutney Dressing
1/4 cup mango chutney
1 tbsp. unseasoned rice wine vinegar
1 tbsp. vegetable oil
1 tsp. Dijon mustard
8 cups baby spinach
1 cup bean sprouts
1/4 cup diced red onion

Blend together 1/4 cup mango chutney, 1 tbsp. unseasoned rice wine vinegar, 1 tbsp. vegetable oil and 1 tsp. Dijon mustard in a small food processor or blender; season to taste with salt and pepper. Pour into a large skillet and heat until warmed. Remove from heat and toss in about 8 cups baby spinach, 1 cup bean sprouts and 1/4 cup diced red onion. Top with crisp, crumbled bacon, if you like. Makes 4 to 6 servings.

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What, no nutritional info? That's important for a diabetic. Sounds very good. though. Tomorrow night for sure.

  Comment Number: 532
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from our Registered Dietitian: 70 calories, 1 g protein, 3 g fat (0 g sat., 0 g trans), 12 g carbohydrae, 1 g fiber, 9 g sugar, 0 mg cholesterol, 260 mg sodium, 1 point

  Comment Number: 551
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Made on 1/28/10. Very good! Didn't add bean sprouts since I didn't have, and used tarragon vinegar since I only had flavored rice wine vinegar but really liked! Will def. make again!

  Comment Number: 2223
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Oh! I made it again with the sprouts and didn't care for that they added. Made a warm, flavorful Indian-inspired dish into a pseudo-Asian dish. Definitely had a personality complex with the bean sprouts. I say, don't add them.

  Comment Number: 2385
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