Spinach Salad with Curried Apple and Cashew Dressing
  • Servings: 8-10
  • For the salad dressing:
  • 2 tablespoons white wine vinegar
  • 1 tablespoon dry white wine
  • 2 teaspoons Dijon mustard
  • 1 teaspoon soy sauce
  • 3 tablespoons sugar
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup vegetable oil
  • For the salad:
  • 10 oz (about 8 cups loosely packed) lettuce, rinsed and drained
  • 5 oz (about 4 cups loosely packed) fresh spinach leaves, rinsed and drained
  • 1 medium Granny Smith apple, cored and chopped into 1/2" pieces
  • 1/3 cup cashews
  • 1/4 cup craisins
  • 2 scallions. chopped
  • 1 tablespoon toasted sesame seeds (browned in a skillet over medium heat for about a minute or two)
  1. Making the dressing: In a medium sized bowl, whisk together all of the ingredients except the oil. Gradually add the oil just a little at a time while whisking. Continuing whisking for a couple seconds until the dressing thickens a tad.
  2. Taste. Taste again because you can't believe how good it is. Taste it yet again because you are loving it! If needed, adjust the sugar or salt or pepper.
  3. For the salad: Toss everything together. Serve with the dressing. Pour yourself a glass of wine, sit back and chill.
  4. (Leftover dressing can be stored in the fridge for up to two weeks)
Let me introduce you to yet another wonderful recipe from Anne Byrn's cookbook.....'What Can I Bring?'. Seriously, if Anne really asked me that question, I wouldn't ask her to bring this salad because it's what I'd bringing! The salad in and of itself is the simplest of simples. A few perfectly chosen ingredients, most of which need zero prep. Its the dressing that has me singing praises. If you don't have all of the ingredients already, you'll have no problem finding them.