How to Make Spinach Salad With Curry Vinaigrette

This is a great rainy-day salad, a take-to-work salad, or an I'm-home-alone-and-want-a-nutritious-light-meal salad. Serves two. Does this Spark an idea?

Things You'll Need

  • juice of 1/2 lemons
  • 1 tomatoes - coarsely chopped
  • 1 bunch fresh spinach
  • 1/2 c. sunflower seeds
  • cutting boards
  • 1/8 tsp. curry powders
  • 1/8 tsp. ground cumin
  • mixing bowls
  • serving dishes
  • chef's knives
  • salad bowls
  • salad spinners
  • 1/4 c. extra-virgin olive oil
  • a handful or two of bean sprouts
  • salda utensils
  • A Handful Or Two Of Bean Sprouts
  • Juice Of 1/2 Lemons
  • Chef's Knives
  • Cutting Boards
  • Mixing Bowls
  • Salad Bowls
  • Salad Spinners
  • Salda Utensils
  • Serving Dishes
  • Mixing bowls
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Instructions

    • 1

      Rinse and dry the spinach thoroughly. Chop coarsely.

    • 2

      Combine the spinach, bean sprouts, sunflower seeds and tomatoes in a serving bowl.

    • 3

      Make the vinaigrette: Whisk together the olive oil, lemon juice, cumin and curry powder.

    • 4

      Sprinkle the dressing onto the salad; toss to mix.

    • 5

      Serve immediately.

Tips & Warnings

  • Fresh spinach can be stored up to one week in a plastic bag in the refrigerator. Any extra spinach can be kept handy for pasta sauces, other salads or sandwiches.

  • This vinaigrette goes well with spinach. Adjust the other ingredients (tomato, bean sprouts, and so on) to suit your own palate.

  • Use a good-quality Indian curry powder for this dish; add a little more to the dressing if you like. You can also increase the lemon for a stronger citrus taste.

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