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Mid-Hudson Vegetarian Society, Inc.
38 East Market Street, Rhinebeck, New York 12572 USA -  845-876-2626
Vegetarian - Vegan - Animal Rights - Health - Nutrition - Environment

The mission of the Mid-Hudson Vegetarian Society, Inc. is to promote the vegetarian ethic in the Mid-Hudson (New York) region, educate the community and aid anyone in the pursuit of a totally vegetarian (vegan) cruelty-free and healthful lifestyle.


Fall 2002 Issue

Wilted Spinach Salad with Caramelized Apples and Creamy Curry Dressing
by Lauren Klatsky
(This recipe also appeared in the Fall issue of AboutTown magazine.)

A wilted salad is one in which the greens are lightly steamed or, more commonly, left raw and topped with a warm ingredient or salad dressing that wilts them.  Spinach, arugula, and dandelion greens are tender and lend themselves well to such a preparation.  I used spinach, the mildest in flavor, for this seasonal recipe.  While the dressing in this wilted salad is not cooked, the apples are sautéed until they are dark golden brown in color, are then immediately spooned over the spinach.

Serves 4

1 bunch fresh spinach (about 10-12 oz.), cleaned and cut into bite-sized
1 tablespoon olive oil
1/2 lemon, juiced
pinch of salt
2 apples, peeled and sliced (a crispy apple variety is best - such as
Granny Smith, Fuji or Braeburn)
1/2 red onion, thinly sliced
1/4 cup walnuts, toasted and coarsely chopped
fresh ground black pepper, to taste

1 cup tofu, firm
1 clove garlic, minced
2 tablespoons lemon juice
1 tablespoon rice vinegar
1 teaspoon dijon mustard
1 tablespoon olive oil
2-3 teaspoons curry powder, to taste (amount will depend on pungency of curry you are using)
1/4 cup water (more or less depending on desired consistency)
1/2 teaspoon soy sauce or Braggs' liquid aminos
salt and pepper, to taste
2 tablespoons fresh chopped chives, optional

1.  Prepare dressing: Combine all ingredients in blender and process until smooth and creamy, adding enough water to achieve desired consistency (thick but pourable).

2.  Heat olive oil in medium-sized skillet over medium-high heat.  Sprinkle apple slice with lemon juice and a pinch of salt.  Cook apples in oil until deep golden brown color.  They should be   soft on the outside and cooked through but still hold their shape.

3.  While the apples are cooking, toss the spinach with the dressing and onions.

4.  Pour cooked apples with all their juices over prepared salad and sprinkle with toasted walnuts.  Season with freshly ground black pepper, if desired.

Serve immediately.

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