Servings: six as a first course, four as a main course.
When buying spinach, look for leaves that are uniformly green and crisp. Avoid those that are wilted, excessively wet, or yellowed. Fresh spinach can be quite gritty, especially the larger bundled leaves, so wash it very carefully.
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I loved the curry, but found it needed a bit more sweetness...maybe a bit of honey next time. Also think I would add a bit of red onion and add the dressing still warm. I toasted the almonds to draw out the flavour fully.
Maybe one of the best salads I've ever had! I doubled thevinaigrette portion. I couldn't find the pappadam (even in an Indian grocery store) so I subsituted just plain home made croutons. The combination of the apricots, apples and nuts gave it the right crunch.I will definitly make again.
My husband was surprised to learn that he was eating spinach, one of his least favorite vegetables. He wonders why we bother buying the "cooking kind" of spinach when the raw kind tastes so much better. When I made this salad for company they wanted the recipe. I served it alongside EatingWell's Curried Chicken with Fresh & Dried Cranberries.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
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