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
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