Curried Spinach Walnut and Orange Salad

Recipe Ingredients

1/2 cup	80g / 2.8oz	Golden raisins
10 oz	284g	Spinach - torn
3		Scallions - chopped
1		Orange - diced (large)
1/2 cup	118ml	Walnuts
1/3 cup	78ml	Olive oil
3 tablespoons	45ml	White wine vinegar
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Cumin
1/2 teaspoon	2.5ml	Madras curry powder
		Chutney to taste - see recipe
		Salt and pepper
		Pita halves
		Ginger Raisin Chutney
1 1/2 cups	219g / 7.7oz	Ginger - chopped
1		Green chili - seeded, chopped
3 tablespoons	45ml	Red wine vinegar
2 tablespoons	30ml	Golden raisins
1		Salt

Recipe Instructions

Soak raisins in boiled water until they are plumped. Drain and dry with paper towels. Combine spinach, scallions, orange, walnuts and raisins in a large salad bowl.

Whisk together the olive oil, vinegar, sugar, cumin, curry powder, chutney (see directions below), salt and pepper. Pour dressing over the salad and toss gently to coat. Serve immediately surrounded by warm pita halves.

CHUTNEY: Combine all ingredients in a blender. Process until smooth. Add a little water if necessary to make a smooth paste. Chill in the refrigerator. Keeps in the fridge for 1 week.

Makes 1 cup.

Source:
Susanna Foo "Chinese cuisine"

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