Curried spinach~ walnut & orange salad
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
½ | cup | Golden raisins |
10 | ounces | Spinach, torn |
3 | eaches | 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 | each | 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.
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