Luncheon Spinach Salad Recipe

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"The subtle curry flavor of this colorful salad brings folks back for more," says Evy Fitzgerald of Sun Lakes, Arizona. "After eating a similar salad at a church dinner, I created my own version."
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 10 servings


  • 3 packages (6 ounces each) fresh baby spinach, stems removed
  • 2 medium tart apples, chopped
  • 1 cup cubed cooked turkey
  • 2/3 cup peanuts
  • 1/2 cup raisins
  • 1/4 cup thinly sliced green onions
  • 2 tablespoons sesame seeds, toasted
  • 2/3 cup vegetable oil
  • 1/3 cup honey
  • 1/4 cup vinegar
  • 1 tablespoon grated orange peel
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 1 teaspoon ground mustard

Nutritional Facts

1 each: 297 calories, 21g fat (3g saturated fat), 11mg cholesterol, 312mg sodium, 23g carbohydrate (17g sugars, 3g fiber), 8g protein.


  1. In a salad bowl, combine the spinach apples, turkey, peanuts, raisins, onions and sesame seeds. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat; serve immediately. Yield: 10 servings.
Originally published as Luncheon Spinach Salad in Taste of Home August/September 2000, p41

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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