Servings:six as a first course, four as a main course.
When buying spinach, look for leaves that are uniformly green and crisp. Avoid those that are wilted, excessively wet, or yellowed. Fresh spinach can be quite gritty, especially the larger bundled leaves, so wash it very carefully.
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For the vinaigrette:
- 1/4 cup extra-virgin olive oil
- 1/2 tsp. curry powder
- 1/4 tsp. ground cumin
- 1 medium clove garlic, minced (about 1 tsp.)
- 2-1/2 Tbs. fresh lemon juice (from 1 large lemon)
- Kosher salt and freshly ground black pepper
For the salad:
- 1/2杯全杏仁（约3盎司）。
- Four 7-inch round plain, cumin-seed, or black-peppercornpappadams
- 10 cups loosely packed baby spinach leaves, washed and dried (about 10 oz.)
- 1 small red apple (preferably Gala, Cortland, or McIntosh), cored and thinly sliced
- 1 small tart green apple (preferably Granny Smith or Pippin), cored and thinly sliced
- 3/4 cup dried apricots (about 5 oz.), thinly sliced
Nutritional Information
- Nutritional Sample Size based on six servings
- Calories (kcal) : 250
- Fat Calories (kcal): 130
- Fat (g): 15
- 饱和脂肪（G）：1.5
- Polyunsaturated Fat (g): 2.5
- 单不饱和脂肪（G）：10
- Cholesterol (mg): 0
- Sodium (mg): 190
- Carbohydrates (g): 32
- Fiber (g): 7
- 蛋白质（G）：7
Preparation
- 将架子放在烤箱的中心，然后将烤箱加热到375ºF。
做醋：
- In a small saucepan or skillet, heat the olive oil, curry powder, cumin, and garlic over medium-low heat until sizzling and very fragrant, 1 to 2 minutes. Set aside until cool. Whisk in the lemon juice and season to taste with salt and pepper.
Make the salad:
- 将杏仁撒在烤盘上，在烤箱中烘烤，直到浅褐色和香气，8至12分钟。从烤箱中取出，冷却。切粗切。
- 关掉烤箱，将架子放在烤箱元件6英寸处，然后将肉鸡加热到高处。将Pappadams单层放在烤盘上，然后烤制，直到它们在15到30秒的一侧起泡并酥脆。不要让他们忍受的不仅仅是浅金色。将帕帕达姆（Pappadams）翻过来，继续烤直到另一侧起泡，大约5秒钟。从烤箱中取出并冷却 - 它们将继续酥脆。将每个Pappadam分成几个。
- In a large bowl, toss the spinach, apples, apricots, and almonds with enough of the dressing to coat lightly. Divide the salad among four or six plates, garnish with the pappadam pieces, and serve immediately.
Reviews
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Reviews (3 reviews)
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MairiC|11/28/2014我喜欢咖喱,布鲁里溃疡t found it needed a bit more sweetness...maybe a bit of honey next time. Also think I would add a bit of red onion and add the dressing still warm. I toasted the almonds to draw out the flavour fully.
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Lisa_Seattle|2009年3月16日
Maybe one of the best salads I've ever had! I doubled thevinaigrette portion. I couldn't find the pappadam (even in an Indian grocery store) so I subsituted just plain home made croutons. The combination of the apricots, apples and nuts gave it the right crunch.I will definitly make again.
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brava313|10/29/2008
My husband was surprised to learn that he was eating spinach, one of his least favorite vegetables. He wonders why we bother buying the "cooking kind" of spinach when the raw kind tastes so much better. When I made this salad for company they wanted the recipe. I served it alongside EatingWell's Curried Chicken with Fresh & Dried Cranberries.
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