Side Pannel
Curried Spinach, Walnut and Orange Salad
Curried Spinach, Walnut and Orange Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Salads
Ingredients List
- 1/2 c Golden raisins
- 10 oz Spinach, torn
- 3 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
Directions
GINGER-RAISIN CHUTNEY
1 1/2 c Ginger, chopped
1 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.
1 1/2 c Ginger, chopped
1 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.
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