Spinach Salad with Apple, Dried Apricots & Pappadam Croutons

Spinach Salad with Apple, Dried Apricots & Pappadam Croutons
Photo by Scott Phillips

Ingredients

  • ½ cup whole almonds (about 3 oz.)
  • 2-½ Tbs. fresh lemon juice (from 1 large lemon)
  • ¾ cup dried apricots (about 5 oz.), thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1 small red apple (preferably Gala, Cortland, or McIntosh), cored and thinly sliced
  • 1 medium clove garlic, minced (about 1 tsp.)
  • ¼ cup extra-virgin olive oil
  • + 5 more ingredients
    • 10 cups loosely packed baby spinach leaves, washed and dried (about 10 oz.)
    • ½ tsp. curry powder
    • 1 small tart green apple (preferably Granny Smith or Pippin), cored and thinly sliced
    • ¼ tsp. ground cumin
    • Four 7-inch round plain, cumin-seed, or black-peppercorn pappadams

Position a rack in the center of the oven and heat the oven to 375°F.

View full recipe at Fine Cooking

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