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Indian Inspired Spinach Salad
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Indian Inspired Spinach Salad
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 10 minutes
Prep Time:
 10 minutes
Cook Method:
 stove top
Cook Temp:
 medium
Directions:
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1. Toast coconut. Heat a nonstick skillet to medium, add coconut, and stir gently until lightly browned and fragrant, about 4 to 5 minutes. (It takes a while for coconut to start to brown, but once it begins, it browns quickly, so you need to keep an eye on it.) Set aside.
2. In large salad bowl, toss together spinach, pepper, chickpeas, and pineapple.
3. Mix curry powder into vinaigrette.
4. Toss salad with dressing. Add cashews, and toss again. Top with toasted coconut. Serve immediately.

Source: Courtesy of Hannaford Fresh Magazine, May/June 2007
2 Tbs Shredded coconut, sweetened, 7 oz package
3 1/2 oz Hannaford Inspirations Baby Spinach
1/2 ea Large red bell pepper, seeded, cut into thin strips
1/4 cup Canned chickpeas, rinsed and drained
1/2 cup Cubed fresh pineapple
1/8 tsp Curry powder
1/4 cup Hannaford Inspirations Ginger and Carrot Vinaigrette
6 Tbs Dry roasted, unsalted cashews, coarsely chopped


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