Makes 4 servings.

For the dressing:

• 1 cup store bought mango chutney
• 1/2 cup peanut oil
• 1/4 cup Worcestershire sauce
• 1/4 cup malt vinegar

For the salad:

• 1 1/2 10-ounce packages ready-to-use spinach, stems trimmed, leaves torn into 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

Puree chutney, peanut oil, Worcestershire sauce and vinegar in blender until smooth. The dressing can be prepared 2 days ahead. Cover and refrigerate.

Combine spinach, turkey, cheese and pine nuts in large bowl. Pour enough dressing over to coat salad. Toss to blend. Season salad to taste with salt and pepper.

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