Meals Matter

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Contributed By: anncrampton
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"'I first sampled this tart and tangy salad at a parent/teacher potluck in the elementary school where I used to teach,' shares Shirley Saunders of North Attleboro, Massachusetts. 'I loved it and had to have the recipe. Since then, I make it frequently. Everybody in my family enjoys it!'"

Ingredients

2 tablespoons And 2 teaspoons white wine vinegar

1 tablespoon And 1 teaspoon canola oil

1 tablespoon And 1 teaspoon chutney

2-3/4 teaspoons Sugar

1 teaspoon Curry powder

3/4 teaspoon Ground mustard

1/8 teaspoon Salt

4 cups Packed torn fresh spinach leaves

1 cup Chopped unpeeled green apples

1/3 cup Golden raisins

2 tablespoons And 2 teaspoons coarsely chopped peanuts

1 tablespoon And 1 teaspoon finely chopped green onion

Preparation

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 servings.

In a small bowl, whisk together the first seven ingredients. Place spinach in a large salad bowl; top with apples, raisins, peanuts and onion. Drizzle with dressing; toss to coat. Serve immediately.

Cook's Notes

Nutritional Analysis: One serving (1 cup) equals 160 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 126 mg sodium, 22 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 fruit, 1 vegetable.

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