4 c fresh spinach
1/4 c mango chutney
1/4 c canned low-sodium chicken broth, undiluted
1 tbsp Safflower oil
2 tsp lemon juice
1/2 tsp curry powder
1/4 tsp salt
3 c chopped Red Delicious apples
1 large fresh navel orange, peeled and sectioned
3/4 c diagonally sliced green onions
1/4 c sliced almonds, toasted.

Remove stems from spinach; discard. Wash leaves thoroughly and pat dry with paper towels. Set aside.

Combine chutney and next 5 ingredients in container of an electric blender or food processor, process for 30 seconds or until combined, scraping sides of container.

Combine spinach, apple, orange sections, green onions, and almonds in a large bowl. Pour chutney mixture over salad; toss gently. Serve immediately.

Yield: 8 servings (90 calories per 1 cup serving).