Recipe - Curried Spinach Walnut And Orange Salad

One half cup Golden raisins
10 ounce Spinach, torn
3 Scallions, chopped
1 lg Orange, minced
One half cup Walnuts
1/3 cup Olive oil
3 tablespoon White wine vinegar
1 teaspoon Sugar
One half teaspoon Cumin
One half teaspoon Madras curry powder
Chutney to taste, see recipe
below
Salt & pepper
Pita halves

GINGERRAISIN CHUTNEY
1 One half cup Ginger, chopped
1 Green chili, seeded, chopped
3 tablespoon Red wine vinegar
2 tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini