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Indian Inspired Spinach Salad

  • Servings:

    Serves 2 to 16 as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    10 minutes

Ingredients

2 tablespoon Shredded coconut, sweetened, 7 oz package
3 1/2 oz Hannaford Inspirations Baby Spinach
1/2 each 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 teaspoon Curry powder
1/4 cup Hannaford Inspirations Ginger and Carrot vinaigrette
6 tablespoon Dry roasted, unsalted cashews, chopped
Indian Inspired Spinach Salad

Directions

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: Hannaford fresh Magazine, May - June 2007

Nutrition

Nutritional Facts
Servings Serves 2 to 16
Base Nutrients
Calories 394 kcal (20%)
Calories from Fat 324 kcal (0%)
Total Fat 36 g (55%)
Saturated Fat 13 g (65%)
Cholesterol 0 mg (0%)
Sodium 143 mg (6%)
Total Carbohydrates 31 g (10%)
Dietary Fiber 8 g (32%)
Protein 12 g (20%)
Vitamins
Vitamin A 4740 IU (13%)
Vitamin C 52 mg (58%)
Minerals
Calcium 86 mg (7%)
Iron 9 mg (50%)
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