2lb. baby spinach leaves, washed
1/4cup vegetable oil
2 Tbsp. walnut oil
1/3cup white wine vinegar
2 Tbsp. honey (or to taste)
1/2 tsp. curry powder
Salt and pepper to taste
3/4cup chopped walnuts
½ cup golden raisins.
In a jar, combine the oils, vinegar, honey, curry powder, salt and pepper; shake vigorously until combined. Allow flavors to stand at room temperature for 30 minutes; shake again to re-emulsify. In a large bowl, toss together the baby spinach, walnuts and raisins. Taste dressing and adjust seasonings to your liking. Toss salad with the vinaigrette.
Note: Try adding chopped fresh mango, flaked unsweetened coconut or mandarin oranges to this salad for added interest.
© Copyright. Sandra Gutierrez 2007. All rights Reserved.