The chutney in the dressing turns it into a great dressing for this Turkey Spinach Salad!

bowl of turkey spinach salad

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Turkey Spinach Salad with Chutney Vinaigrette

The chutney in the dressing makes this a great update to a more traditional spinach salad.

Recipe Details

Prep Time: 15

Total Time: 15

Course: Salad

Cuisine: American

Keyword: chutney, spinach, spinach salad, turkey

Servings: servings

Calories: 452kcal

Author: RecipeGirl.com (adapted from Bon Appetit)

Ingredients

VINAIGRETTE:

½ cup mango chutney (Major Grey's brand is good)
¼ cup peanut oil
2 tablespoons Worcestershire sauce
2 tablespoons malt vinegar

SALAD:

One and a half 10-ounce packages ready-to-use spinach, stems trimmed and leaves torn into bite-sized pieces
2½ cups cooked turkey, cut into ½-inch cubes
4 ounces crumbled blue cheese (or Gorgonzola)
½ cup pine nuts, toasted
salt and pepper, to taste

Instructions

In a blender, mix together the chutney, oil, Worcestershire sauce and vinegar until smooth.
In a large bowl, combine the spinach, turkey, cheese and pine nuts. Pour enough dressing over to coat the salad and toss to blend. Season the salad to taste with salt and pepper.

Notes

The dressing can be made up to 2 days in advance. Just cover and refrigerate after making it.
To toast the pine nuts, place them in a dry pan over low heat. Stir often until they begin to brown.

Nutrition

Serving: 1serving, Calories: 452kcal, Carbohydrates: 23g, Protein: 25g, Fat: 30g, Saturated Fat: 8g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 10g, Trans Fat: 0.04g, Cholesterol: 66mg, Sodium: 888mg, Potassium: 990mg, Fiber: 3g, Sugar: 12g, Vitamin A: 10231IU, Vitamin C: 33mg, Calcium: 278mg, Iron: 5mg