Curried Spinach, Walnut and Orange Salad

40 minutes Prep: 10 minutes Cook: 30 minutes

240 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1/2	cup	golden raisins
10	ounces	spinach	torn
3	each	scallions, spring or green onions	chopped
1	large	orange	diced
1/2	cup	walnuts
1/3	cup	olive oil
3	tablespoons	white wine vinegar
1	teaspoon	sugar
1/2	teaspoon	cumin
1/2	teaspoon	madeira wine
1	x	salt and black pepper
1	x	pita	halves

Gingerraisin chutney
1 1/2	cups	ginger	chopped
1	each	green chili pepper	seeded, chopped
3	tablespoons	red wine vinegar
2	tablespoons	golden raisins
1	dash	salt

Directions

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 littel water if necessary to make a smooth paste.

Chill in the refrigerator.

Keeps in the fridge for 1 week. Makes 1 cup.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 96g

Amount per Serving

Calories 240 69% of calories from fat

	% Daily Value*
Total Fat 18.0g	28%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 9mg	0%
Total Carbohydrate 19.0g	6%
Dietary Fiber 2.0g	10%
Sugars 13.0g
Protein 4.0g	7%

Vitamin A	12%		Vitamin C	33%
Calcium	4%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Ginger

Last Recipes Viewed

Recipe Bite

Garden Variety

by Mark R. Vogel

Like many chefs, I enjoy growing my own herbs and vegetables. It's one of the many activities that I love about spring and summer. My garden consists of certain staples, a cast of regulars that I would ...