Spinach Salad with Mango Chutney Dressing

One of my favorite salad dressings.  I made this up in 2000, when I had my friends Candi and Kevin Smith over for dinner.  Top this salad with grilled chicken, bacon to bump it up a notch.


1 Clove garlic 
3/4  9.5 oz jar Major Gray's Mango Chutney
1/3 cup Avocado or Grape Seed oil
4 tablespoons white wine vinegar
Juice of 1/2 orange
1/4 teaspoon dry mustard
1/8 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper

Place the above ingredients in a blender except the oil and process until smooth.  With the motor running on low, add the oil in a slow steady stream and process until smooth. 


1 bag pre-washed baby leaf spinach or romaine lettuce
1 orange, peeled and sectioned
1/4 cup basil, chiffonade
1 Granny Smith apple, peeled, cored, and chopped into bite sized cubes
1/3 cup dried cherries, chopped
1 avacado cubed
5 green onions, (white part only), chopped fine
1 cup herb flavored croutons OR 1 cup brown rice
1/4 cup goat cheese, crumbled
1/4 cup chopped pecans, toasted or chopped pistachios 

Combine all of the salad ingredients in a large salad bowl.  Toss with 1/3 of the dressing to start and add more to your liking. 

Optional add ins:
6 slices bacon chopped
1 cup chopped chicken

Serves 4-6.

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