Curried Spinach Salad from Tiffani Lau

2 lbs fresh spinach or romaine lettuce
3 apples, tinly sliced
1/2 cup golden or cran raisins
2/3 cup honey roasted peanuts
1 orange separated into pieces
2 Tbsp sesame seeds

Curry Dressing
1/2 cup white wine vinegar
2/3 cup canola oil
1 Tbsp apple butter or peach/apricot jam or chopped chutney
1 tsp curry powder
1 tsp salt
1 tsp dry mustard
1-2 drops Tabasco sauce

Prepare dressing first to allow flavors to blend. Combine all dressing ingredients into a jar and shake until blended well. For best flavor, allow dressing to stand for 2 hours at room temperature before serving.

Combine all salad ingredients and then toss with curry dressing.


from “Pinch of Salt Lake”