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Indian Inspired Spinach Salad
Servings:
Serves 2 to 16 as an appetizerPrep Time:
10 minutesCook 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
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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