Ingredients

• Curried Dressing
• 1/2 cup white wine vinegar
• 2/3 cup salad oil
• 1 tablespoon chutney (any flavor)
• 1 teaspoon curry power
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 1 teaspoon dry mustard
• 1/4 teaspoon hot pepper sauce (such as Tabasco)


• Spinach Salad
• 2 lbs. fresh spinach (from the bunch or packaged baby spinach
•     leaves)
• 3 gala or fuji apples (or any other edible apples), rinsed and pat
•     dry
• 2/3 cup dry roasted peanuts
• 1/2 cup dried cranberries (or raisins)
• 1/3 cup thinly sliced green onion
• 2 tablespoons toasted sesame seeds

Directions

In a small mixing bowl, whisk together Curried Dressing ingredients. Pour dressing into a jar with a lid and allow to stand for 2 or more hours at room temperature to blend flavors.


Rinse and trim spinach leaves, then pat dry with a cloth or paper towels. Tear larger leaves into bite-size pieces (this step is not necessary if you are using only baby spinach leaves). Store spinach leaves in a bag or air-tight container and chill in refrigerator until ready to serve.

When ready to serve, core apples, then leaving skins on, cut into small bite-size chunks. In a large mixing bowl, combine spinach, apples, peanuts, dried cranberries (or aisins), green onion and sesame seeds. Shake the dressing in the jar, then pour over spinach salad ingredients. Toss lightly and serve.