MIDDLE-EASTERN SPINACH SALAD

Here’s a delightful way to get one of your five-a-day servings of fruits and vegetables.


SALAD

• 6 cups fresh spinach leaves, washed, stemmed, and torn
  
  
• 1 1/4 cups (1 medium) unpeeled, chopped red apple
  
  
• 1/4 cup raisins
  
  
• 2 tablespoons sliced green onion

DRESSING

• 3 tablespoons vegetable oil
  
  
• 2 tablespoons cider vinegar
  
  
• 2 teaspoons chopped Major Grey’s chutney (such as CROSSE & BLACKWELL®)
  
  
• 3/4 teaspoon curry powder
  
  
• 1/2 teaspoon dry mustard
  
  
• 1/4 teaspoon salt

FOR SALAD:
COMBINE spinach, apple, raisins, and green onion in large bowl; refrigerate for 5 minutes.

FOR DRESSING:
COMBINE vegetable oil, vinegar, chutney, curry powder, mustard, and salt in small bowl. Pour over salad; toss well to coat.

Makes eight servings.

NUTRITION FACTS PER SERVING: 90 cal., 5 g total fat (1 g sat. fat), 0 mg chol., 120 mg sodium, 9 g carbo., 1 g fiber, 6 g sugars, and 1 g protein.
Daily Values: 55% vit. A, 20% vit. C, 4% calcium, and 8% iron.

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