Bengal Salad
INGREDIENTS
6 cups romaine lettuce or spinach
1 ½ cups chopped apple
½ cup dried cranberries
1/3 cup thinly sliced red onion
Dressing
¼ cup red wine vinegar
3 tablespoons Meyer Lemon Chutney
2 teaspoons sugar
1 ½ teaspoons curry powder
1 teaspoon dry mustard
½ cup vegetable oil
Assemble salad and combine vinegar, Meyer Lemon Chutney, sugar, curry powder and mustard in a blender or food processor, mixing until smooth. With machine running, slowly pour in oil until thick and smooth. Toss salad with dressing and season to taste with salt and fresh ground pepper.
The dressing recipe can also be used as a marinade with pork tenderloin.
Meyer Lemon Chutney
- Bengal Salad
- Cheddar Pennies and Meyer Lemon Chutney
- Chutney Cheese Torte
- Chutney Curry Spread
- Crispy Salmon Cakes With Artisan Edibles Meyer Lemon Chutney
- Meyer Lemon Chicken
- Meyer Lemon Chutney Chicken Salad
- Meyer Lemon Chutney Roll-Ups
- Meyer Lemon Dip
- Pork Loin with Chutney Glaze
- Prosciutto wrapped Salmon, herby lentils, spinach, yogurt and Meyer Lemon Chutney