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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?