This warm spinach salad is sweet, salty, spicy, and crunchy. Add an extra 1/2 teaspoon of red curry powder for a spicier dish.
1 1/2 cups thinly sliced Granny Smith apple
1 cup thinly sliced red onion
1 teaspoon red curry powder
3 tablespoons cider vinegar
2 tablespoons fat-free, less-sodium chicken broth
1 tablespoon honey
8 cups fresh spinach (about 1/2 pound)
2 tablespoons chopped walnuts, toasted
2 bacon slices, cooked and crumbled (drained)
How to Make It
Heat a nonstick skillet coated with cooking spray over medium-high heat. Add apple and onion; sauté 3 minutes. Stir in curry powder; sauté 1 minute. Stir in vinegar, broth, and honey. Remove from heat.
Place spinach in a large bowl. Pour warm apple mixture over spinach; toss well. Sprinkle with nuts and bacon.
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We were curious about this one when I made it, we eat alot of salads but tend to stay along the lines of expected. This was a little more unique than we usually go but were pleasantly surprised. We both really liked this one although we found the sauce wasn't enough to coat the spinach as much as we usually prefer. But it was barely not enough, I definitely wouldn't double the sauce, that then would be too much and the salad would be dripping in it. We made it a second time, making the apple mixture up ahead of time and reheating it the next day. Worked really well that way too.
A wonderful mix of spicy and sweet, crunchy and tender, with warm notes of the curry powder in every bite. Definitely worthy of company. Since there is so much going on in this salad, it seems more at home as an entree salad than on the side, in which case I recommend adding some seitan or chicken strips.
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