Curried spinach, walnut and orange salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Golden raisins |
| 10 | ounces | Spinach, torn |
| 3 | Scallions, chopped | |
| 1 | large | Orange, diced |
| ½ | cup | Walnuts |
| ⅓ | cup | Olive oil |
| 3 | tablespoons | White wine vinegar |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Cumin |
| ½ | teaspoon | Madras curry powder |
| Chutney to taste, see recipe below | ||
| Salt & pepper | ||
| Pita halves | ||
| 1½ | cup | Ginger, chopped |
| 1 | Green chili, seeded, chopped | |
| 3 | tablespoons | Red wine vinegar |
| 2 | tablespoons | Golden raisins |
| 1 | dash | Salt |
Directions
GINGER-RAISIN CHUTNEY
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
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