Spinach Salad Curry Mustard Vinaigrette

Spinach Salad Curry Mustard Vinaigrette


28 people made this

I like this as a dinner party salad. The vinaigrette is composed of toasted curry powder, Dijon mustard, red wine vinegar and olive oil.


Serves: 6 

  • 100g pancetta
  • 1 tablespoon curry powder
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 8 tablespoons olive oil
  • salt and freshly ground black pepper to taste
  • 375g spinach, stems removed
  • 12 fresh mushrooms, sliced

Preparation:45min  ›  Cook:5min  ›  Ready in:50min 

  1. Place pancetta in a large, deep frying pan. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep warm.
  2. In a small, dry frying pan, toast curry powder over medium heat, stirring often until fragrant, about 30 seconds. Remove from heat.
  3. In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
  4. In a large bowl, toss together the pancetta, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.

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Reviews (5)


Made it healthier. I just made a simple green salad with the dressing and it was FABULOUS! Even my boyfriend who hates curry powder loved it. I substituted 2 tablespoons additional water in place of 2 TBS of the oil to cut a few calories. I didn't miss the extra oil! - 29 Sep 2008


Used different ingredients. I made this for dinner the other night and it was a big hit with my husband and myself. I added some tomatoes and some prawnmeat - I couldn't get the thick bacon so I used regular bacon, crumbled into the salad. Excellent. - 29 Sep 2008


Way yummy! Thanks for the great recipe - 29 Sep 2008

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