Title: Curried Spinach, Walnut & Orange Salad
Categories: Salad Oriental Vegetarian
Yield: 6 Servings
| 1/2 | c | Golden raisins |
| 10 | oz | Spinach, torn |
| 3 | | Scallions, chopped |
| 1 | lg | Orange, diced |
| 1/2 | c | Walnuts |
| 1/3 | c | Olive oil |
| 3 | tb | White wine vinegar |
| 1 | ts | Sugar |
| 1/2 | ts | Cumin |
| 1/2 | ts | Madras curry powder |
| | | Chutney to taste, see recipe - below |
| | | Salt & pepper |
| | | Pita halves |
| GINGER-RAISIN CHUTNEY |
| 1 1/2 | c | Ginger, chopped |
| 1 | | Green chili, seeded, chopped |
| 3 | tb | Red wine vinegar |
| 2 | tb | Golden raisins |
| 1 | ds | Salt |
Soak raisins in boiled water until they are plumped. Drain & dry with
paper towels. Combine spinach, scallions, orange, walnuts & raisins in a
large salad bowl. Whisk together the olive oil, vinegar, sugar, cumin,
curry powder, chutney (see directions below), salt & pepper. Pour dressing
over the salad & toss gently to coat. Serve immediately surrounded by warm
pita halves. CHUTNEY: Combine all ingredients in a blender. Process until
smooth. Add a littel water if necessary to make a smooth paste. Chill in
the refrigerator. Keeps in the fridge for 1 week. Makes 1 cup.