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Spinach salad with sliced hard boiled eggs, nuts and raisins

Spinach Salad with Warm Mango Chutney Dressing

A variation of traditional Spinach Salad with Warm Bacon Dressing. For this recipe, I use jarred mango chutney for the base of the salad dressing.
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Course: dinner, dinner salad, Dinner Salad/Week Night Meal
Cuisine: America
Keyword: dinner salad, meatless meal
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 large salads
Author: Laura Franco

Ingredients 

  • 2-3 cups baby spinach - washed and dried
  • 1/3 cup golden raisins
  • 1/3 cup toasted almond slices
  • 2 hardboiled eggs
  • Warm Mango Chutney Dressing

Instructions

  • Break off and discard the longer stems of the baby spinach.
  • Slice the hardboiled eggs.
  • Toast the almond slivers by placing them in a small stovetop skillet on high and stirring for 5 minutes. Watch them closely so they don't burn.
  • Place spinach into a large salad bowl or on a large platter.
  • Top the spinach with sliced eggs, raisins, and almonds.
  • Drizzle with Warm Mango Chutney Dressing.