Spiced Brown Rice and Mango Chutney Salad

Instructions

1. 1

   In a large bowl, whisk together the mango chutney, olive oil, red wine vinegar, curry powder, salt, and garam masala. Add the cooked brown rice, shredded carrots, dried cranberries, chopped red pepper, and sliced green onions. Toss to coat the ingredients evenly.

2. 2

   Cover and refrigerate the salad for several hours to allow the flavors to meld.

3. 3

   Just before serving, add the chopped spinach and apple. Toss gently to combine. Sprinkle the salad with the salted cashews.