Southern Living magazine
Original recipe yields 6 servings
This is a Good salad... I almost hesitated making it when I first saw the "single star" rating someone else gave it then I saw that they wrote a glowing review. Wonderful and refreshing I served this as an opener to a grilled pork dinner I made.
Really good, but I did make subsitutions. I decreased the oil and increased the vinegar, as I like acidid dressing. I used walnuts for the peanuts, craisins for the raisins, and Empire apple, as this is what I had in the fridge. The curry dressing is great!
We have made this several times and have found it can be made with whatever is at hand. It good made with part Romaine; or substitute toasted pecans for the peanuts and raisins, and add some crumbled goat cheese. It's hard to ruin and always good.