1/2 c. golden raisins
10 oz. fresh spinach, rinsed and patted dry, stems trimmed, and leaves torn into bite size pieces
3 scallions, chopped
1 lg. orange, peeled and diced
1/2 c. chopped walnuts
1/3 c. olive oil
3 tbsp. white wine vinegar
1 tsp. sugar
1/2 tsp. ground cumin
1/2 tsp. Madras curry powder
Inger-Raisin Chutney, to taste
Salt and freshly ground black pepper, to taste
Wheat-Germ Honey Pitas, cut into halves

Soak the raisins in boiling water until they are plumped, about 5-10 minutes. Drain thoroughly and dry with paper towels. Combine the spinach, scallions, orange, walnuts, and raisins in a large salad bowl.

Whisk together the olive oil, vinegar, sugar, cumin, curry powder, chutney, salt, and pepper.

Pour the dressing over the salad and toss gently to coat. Taste to correct seasonings. Serve immediately and surround with freshly made whole wheat honey pita halves. Makes 6 servings.