Skillet Spinach Salad with Warm Chutney Dressing
1/4 cup mango chutney
1 tbsp. unseasoned rice wine vinegar
1 tbsp. vegetable oil
1 tsp. Dijon mustard
8 cups baby spinach
1 cup bean sprouts
1/4 cup diced red onion
Blend together 1/4 cup mango chutney, 1 tbsp. unseasoned rice wine vinegar, 1 tbsp. vegetable oil and 1 tsp. Dijon mustard in a small food processor or blender; season to taste with salt and pepper. Pour into a large skillet and heat until warmed. Remove from heat and toss in about 8 cups baby spinach, 1 cup bean sprouts and 1/4 cup diced red onion. Top with crisp, crumbled bacon, if you like.
Makes 4 to 6 servings.
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