Turkey Salad with Worcestershire-Chutney Vinaigrette

• 1 cup Major Grey's mango chutney
• 1/2 cup peanut oil
• 1/4 cup Worcestershire sauce
• 1/4 cup malt vinegar
• 1 1/2 10-ounce packages ready-to-use spinach, stems trimmed, leaves torninto bite-size pieces
• 1 12-ounce piece smoked turkey breast or 2 1/2 cups cooked turkey, cut into 1/2-inch cubes
• 1 1/3 cups crumbled Stilton cheese (about 5 1/2 ounces)
• 1 cup pine nuts, toasted

1. Puree chutney, peanut oil, Worcestershire sauce and vinegar in blender until smooth.
2. (Dressing can be prepared 2 days ahead.
3. Cover and refrigerate.)
4. Combine spinach, turkey, cheese and pine nuts in large bowl.
5. Pour enough dressing over to coat salad.
6. Toss to blend.
7. Season salad to taste with salt and pepper.
8. Serve, passing remaining dressing separately.

major, peanut oil, worcestershire sauce, malt vinegar, readyto, turkey, cheese, pine nuts

Taken from www.epicurious.com/recipes/food/views/turkey-salad-with-worcestershire-chutney-vinaigrette-644 (may not work)