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

–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.