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Beef & Curry Pinwheels on Spinach

Rated : Not yet rated
Makes: 4 servings Start to Finish 30 mins View Nutrition Facts


  • 1 pound  asparagus spears
  • 1/3 8 ounce tub (about 1/3 cup) cream cheese
  • 3 tablespoons  peach or mango chutney, snipped
  • 2 tablespoons  finely chopped green onion
  • 1/4 teaspoon  curry powder
  • 1/2 pound  lean cooked beef, thinly sliced (about 8 slices)
  • 6 cups  torn fresh spinach or torn mixed salad greens
  • 2 tablespoons  lemon juice
  • 1 tablespoon  olive oil
  • 2 tablespoons  chopped peanuts


1. Snap off and discard woody bases from asparagus. Cook asparagus spears, covered, in a small amount of boiling water for 4 to 6 minutes or until crisp-tender. Drain; set aside.

2. Meanwhile, in a small bowl stir together cream cheese, chutney, green onion, and curry powder. Spread about 1 tablespoon of the cream cheese mixture over each beef slice. Roll up each beef slice, starting from the short side; cut each beef pinwheel in half.

3. Divide spinach among 4 plates. Arrange asparagus spears atop spinach. Stir together the lemon juice and olive oil; drizzle over spinach and asparagus. Arrange 4 of the beef pinwheels on each plate; sprinkle with the peanuts.

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