Spinach Salad with Chutney Dressing

  • 1 large or 2 small bunches fresh spinach
  • ½ lb. bacon, cooked & crumbled
  • ½ lb. mushrooms, sliced
  • ½ cup shredded Gruyere cheese
  • 1 8oz. can sliced water chestnuts
  • ¼ cup thinly sliced red onion

Wash the spinach and remove the stems. Dry the spinach leaves well. Rinse the water chestnuts thoroughly with cold water. To reduce the sharpness of the onions soak for about 15 minutes in water with a little vinegar and sugar added. Drain and combine onions with remaining ingredients in a salad bowl. Just before serving toss with Chutney Dressing

Chutney Dressing
  • 1/4 cup of wine vinegar
  • 4 T. finely chopped Charter Oak Peach Chutney
  • 2 T. sugar
  • 1 clove garlic minced
  • 2 T. Dijon mustard

Mix all ingredients together. Chill until ready to use with Spinach Salad.