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.

Difficulty: Easy

Instructions

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
• Chef's Knives
• Cutting Boards
• Mixing Bowls
• Salad Bowls
• Salad Spinners
• Salda Utensils
• Serving Dishes
• Mixing bowls
• 1/2 c. sunflower seeds
• 1 tomatoes - coarsely chopped
• 1/8 tsp. curry powders
• 1 bunch fresh spinach
• 1/4 c. extra-virgin olive oil
• 1/8 tsp. ground cumin

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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