Turkey Salad with Worcestershire-Chutney Vinaigrette


  • 1 ½ 10-ounce packages ready-to-use spinach
  • ½ cup peanut oil
  • 1 cup Major Grey's mango chutney
  • ¼ cup Worcestershire sauce
  • ¼ cup malt vinegar
  • 1 1/3 cups crumbled Stilton cheese
  • 1 cup pine nuts
  • + 1 more ingredients
    • 1 12-ounce piece smoked turkey breast

Puree chutney, peanut oil, Worcestershire sauce and vinegar in blender until smooth. (Dressing can be prepared 2 days ahead. Cover and refrigerate.) Combine spinach, turkey, cheese and pine nuts in large bowl. Pour enough dressing over to coat salad. Toss to blend. Season salad to taste with salt...

View full recipe at Epicurious


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