Recipe(tried): the recipe I made the chutney for

Strawberry-Chicken Salad
chutney and curry add exotic flavor to this main-dish salad.

Makes 4 servings

INGREDIENTS

1/2 cup reduced-calorie mayonnaise
2 tablespoons chopped chutney
1 teaspoon grated lime zest
1 teaspoon salt
1 teaspoon curry powder
1 tablespoon lime juice
2 cups diced cooked chicken
1 cup sliced celery
1/4 cup chopped red onion
1 1/2 pints hulled fresh Oregon strawberries, divided
Lettuce leaves

DIRECTIONS

In large bowl, combine mayonnaise, chutney, lime zest, salt, curry powder and lime juice. Add chicken, celery and
onion; toss, cover and chill.

Just before serving, slice enough strawberries to make 2 cups; gently toss with chicken mixture.

Line platter or individual serving plates with lettuce. Mound chicken salad in center. G

Strawberry and Spinach Salad with Lemon Dressing

I thought this sounded so odd, but it is wonderful, and lead us to all new ways to think of berries and salads. From the Willow Inn, in Waynesbury, PA, as printed in Bon Appetit, August 1983, page 8.

10 oz. fresh spinach, rinsed, drained, stemmed and coarsely chopped
1 lb. fresh strawberries, hulled and halved or sliced

Place spinach in a bowl and top with strawberries. Chill.

Lemon Dressing (makes about 3/4c.)
1/4 c. sugar
juice of 1 large lemon (3 scant T.)
1 egg yolk
6 T. vegetable oil

Place sugar in medium mixing bowl. Add lemon juice and whisk until most of sugar is completely dissolved. Add yolk and whisk until sugar is completely dissolved. Add oil 1T. at a time, whisking constantly until dressing is thick and creamy. Cover and refrigerate.

To serve, rewhisk dressing if necessary. Pour over salad and toss gently.

A poppy seed dressing works well too. We have also used raspberries, with a raspberry vinaigrette, and blueberries.or mandrain oranges and kiwi friut. What ever is in season!