What to bring? What to Bring?
So, we had our end of the tennis season tennis party, and it was a potluck picnic, courtside with my teammates. What to bring, what to bring? Well duh, WINE, but what else? While we are in our tennis gear, we ladies like to pretend we eat healthfully, so a salad seemed in order.
I had recently hosted a dinner party where I busted out this oldie of mine, and it was well received. So, I thought I’d take it to the potluck since I had the specialty ingredients on hand. This spinach salad is crisp and lively, and it has a unique flavor profile that will have people clamoring for the recipe.
I have adapted this recipe from Allrecipes.com/Southern Cooking where I originally found the recipe. The spinach, apple, onion, peanuts, and raisin are a unique texture and taste combination and the curry-based dressing with mango chutney brings it all home.
Rosé All Day
As for pairing wine, the warm day and the happy salad called for a crisp cold white or a rosé. This is a delightful wine pairing, as the brightness of the rosé compliments the warm curry notes of the salad dressing. Here are two lovely rosés from two of our favorite wineries. – Ariel Vieux in Douglas Flats and Nottingham Cellars in Livermore.
This salad goes great with any tropical grilled meat dish. I really like it paired with Jerk Chicken.
What to do with that Pesky Bottle of Chutney?
Now that you are stuck with a jar of mango chutney, which you should be able to find in the condiment section of any decent sized grocery store, what do you do? Top some brie and warm up until that cheese gets gooey and delicious. Serve with crackers or fresh slices of a good baguette. Even easier, although not quite as elegant, just top some room temperature cream cheese with the chutney and crackers and you have a yummy fast appetizer.
Curry Spinach and Apple Salad
Yield 6 servings
- 2 packages (6 ounces each) fresh baby spinach
- 1 medium apple, chopped
- 1/4 cup raisins
- 2 tablespoons chopped peanuts
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 tablespoon cider vinegar
- 1 tablespoon mango chutney
- 3/4 teaspoon curry powder
- 1/4 teaspoon salt
- 1/4 cup lemon-lime soda
In a salad bowl, combine the spinach, apple, raisins, and peanuts. Combine the remaining ingredients (minus the lemon-lime soda) in a jar and shake well. Add to salad and toss to coat before serving. If you are not serving this immediately, I prefer to slice the apple and toss them in a bit of lemon-lime soda. Store them in a small container. This keeps them from browning before serving. Just drain and add to the salad before tossing with the dressing. Yield: 6 servings.
Courses side dish or salad
Cuisine Asian Fusion