Curried Spinach-Prawn Salad

I mixed up this salad when we were having a luncheon for a couple who were visiting from New Zealand. I wanted to include some of our local items. They raved about this salad, so that made me think this is a keeper.  I always enjoy this salad. . 


6 – 8 cups baby spinach leaves
2 apples, cut into small pieces (Honey Crisp, Jazz, Pink Lady or a similar sweet/tart crisp apples)
1/2 cup dry roasted, unsalted peanuts, slightly chopped
1 cup fresh seedless grapes
2-3 small mild green onions, thinly sliced
1 pound cooked prawns  (or 2 cups shrimp meat)


1/2  cup white wine vinegar
1 heaping tablespoon Major Grey’s chutney
1 teaspoon curry powder
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon Tabasco Sauce
2/3 cup olive oil


Dressing Direction
Note:  Make dressing either several hours or the night before the salad will be served.

Place wine vinegar, chutney, curry powder, mustard, salt, and Tabasco Sauce in a blender or food processor. Blend well.

Slowly drizzle the olive oil into the mixture while the blender (processor) is on. Blend well. Place the dressing in a container and cover. Let it stand at room temperature for several hours or put it in the refrigerator overnight.


Salad Direction
Wash and dry the spinach leaves. If spinach leaves are large, tear them into bite-size pieces. Place into a large bowl. Add apple pieces, peanuts, grapes, green onion, and prawns. Pour half of the salad dressing on top of the mixture and toss. Add more dressing, if needed. Pour remaining dressing in a small pitcher, so guests may add more, if they wish. Serves about 6.