Emmy’s Honey Curry Spinach Salad
This recipe is taken from a brilliant book written by Shelley Adams and published by Whitecap books. Shelley’s book is based on her recipes she developed for Fresh Tracks Café at the Whitewater Winter Resort in Nelson. Whitewater cooks is a must for every home cook. This recipe is credited to M.E. McKnight a contributor to the book.
Dressing:
½ onion chopped
1 tsp paprika
1 tsp curry powder
½ tsp mustard powder or
1 tsp Dijon mustard
½ tsp turmeric
½ tsp celery seed
½ tsp salt
1/3 cup cider vinegar
½ cup honey
Salad:
1 bag spinach leaves
½ cup toasted almonds
½ cup red onion sliced
1 orange peeled and sliced
Method:
In blender, combine onion, paprika, curry powder, mustard turmeric, celery seed and salt. Blend well and then add vinegar and honey. In a steady stream, finish with safflower oil. Toss salad with just enough of the dressing to coat spinach. You will have dressing left over for a few more salads!
You can toast the almonds in the oven or in a skillet until they just start to turn brown.
Serves 6
© Copyright Shelley Adams and Whitewater Winter Resort.
