1/2 c Golden raisins
10 oz Spinach, torn
3 ea 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 ea 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.
