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Tropical Spinach Salad with Warm Fruit Vinaigrette

  • Servings: 6

Tropical spinach is a vast family of greens that includes true spinach relatives as well as entirely different species.

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KEY: Spring, Summer, Easter, Mother's Day, Appetizers/starters, Salads, Side Dishes, Fast, Healthy, Vegetarian

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  • 1/4 cup dried cranberries
  • 1/4 cup dried blueberries
  • Boiling water
  • 1/4 cup walnut or olive oil
  • 2 teaspoons curry powder
  • 1 garlic clove, smashed
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/4 cup fresh orange juice
  • 8 cups tropical spinach leaves (3 ounces), washed and spun dry

How to make this recipe

  1. In a small saucepan, cover the dried cranberries and blueberries with boiling water and let stand until softened, about 5 minutes. Drain well.
  2. Heat the oil in the same saucepan. Add the curry and garlic and cook over low heat for 1 minute; discard the garlic. Add the honey, salt and cayenne, then whisk in the orange juice. Stir in the dried fruits and bring to a simmer. In a large bowl, toss the spinach with the hot dressing and serve at once.
Contributed By Photo © Richard Warren Published August 2001

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