This recipe was originally published as part of our Indian Spring dinner party.
TT Test Kitchen Tip: For an extra layer of spice, add ½ teaspoon of curry powder to the pan when toasting the cashews.
Spinach Salad with Mango Vinaigrette and Cashews
Yield: Serves 8
Cook Time: 5 minutes
- INGREDIENTS
½ small red onion, thinly sliced
1½ teaspoons kosher salt
2 tablespoons unsalted butter
1 cup roughly chopped raw cashews
3 tablespoons mango chutney
2 tablespoons grapeseed or canola oil
Freshly ground black pepper
1 lime, halved
6 cups baby spinach
1. In a fine-mesh sieve or colander, mix the onion with ½ teaspoon of the kosher salt. Set aside for 5 minutes, then rinse under cold water. Transfer to paper towels and set aside.
2. In a large skillet set over medium heat, melt the butter. Add the cashews and cook, shaking the pan often, until the cashews are golden brown, 3 to 4 minutes. Stir in ½ teaspoon of the kosher salt and turn out onto a large plate to cool.
3. In a salad bowl, whisk together the mango chutney, oil, remaining ½ teaspoon of salt, black pepper and the juice of half the lime. Add the spinach, onions and cashews and toss to coat. Squeeze the remaining half lime over the salad, gently toss and serve
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