Turkey Spinach Salad with Chutney Vinaigrette
This Turkey Spinach Salad with Chutney Vinaigrette is fresh, flavorful, and perfect for a light lunch or dinner with a tangy, sweet dressing.
Equipment
- Mixing Bowl
- Whisk
- Measuring cups and spoons
- Salad Tongs
- Serving platter
Ingredients
- 1 cup mango chutney Major Grey's brand is good
- ½ cup peanut oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons malt vinegar
- 15 ounces ready-to-use spinach stems trimmed and leaves torn into bite-sized pieces
- 2 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
Step 1: Prepare the Dressing
- In a mixing bowl, combine the mango chutney, peanut oil, Worcestershire sauce, and malt vinegar. Use a whisk to blend the ingredients until smooth and well combined. Taste the dressing and season with salt and pepper as desired.
Step 2: Assemble the Salad
- In a large serving bowl, add the spinach leaves. Layer the cooked turkey cubes over the spinach, followed by the crumbled blue cheese. Sprinkle the toasted pine nuts on top for that delightful crunch.
Step 3: Dress the Salad
- Drizzle the chutney vinaigrette over the salad just before serving. Toss gently with salad tongs to ensure an even coating of the dressing.
Step 4: Serve and Enjoy!
- Transfer the salad to a serving platter and enjoy immediately. The fresh flavors and textures will leave everyone raving about your culinary skills!
Notes
- Toast pine nuts before adding for enhanced flavor and crunch.
- Keep the dressing separate until serving to prevent spinach from wilting.
- Substitute blue cheese with feta or goat cheese for a different flavor twist.
- Use leftover roasted turkey or deli turkey; rotisserie chicken works well too.
- Store leftover salad and dressing separately in the refrigerator; do not freeze.