Turkey Spinach Salad with Chutney Vinaigrette
This salad layers tender cooked turkey and fresh spinach with tangy-sweet mango chutney vinaigrette, creamy crumbled blue cheese, and crunchy toasted pine nuts. The dressing can be made up to 2 days ahead and the salad assembles in about 15 minutes, making it perfect for a quick lunch or light dinner.
Ingredients
- 1/2 cup mango chutney Major Grey's brand is good
- 1/4 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
- 21/2 cups cooked turkey cut into ½-inch cubes
- 4 ounces crumbled blue cheese or Gorgonzola
- 1/2 cup pine nuts toasted
- salt and pepper to taste
Instructions
- Combine the mango chutney, peanut oil, Worcestershire sauce, and malt vinegar in a blender and blend until smooth.
- In a large bowl, combine the ready-to-use spinach, cooked turkey, crumbled blue cheese, and toasted pine nuts. Pour enough dressing over to coat the salad and toss to combine, then season with salt and pepper to taste.
Notes
The dressing can be made up to 2 days in advance. Just cover and refrigerate after making it.
To toast the pine nuts, place them in a dry pan over low heat. Stir often until they begin to brown.