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40 minutes
Prep: 10 minutes
Cook: 30 minutes
240 calories per serving view nutrition facts
6 servings
suggest servings
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| 1/2 | cup | golden raisins | |
| 10 | ounces | spinach | torn |
| 3 | each | scallions, spring or green onions | chopped |
| 1 | large | orange | diced |
| 1/2 | cup | walnuts | |
| 1/3 | cup | olive oil | |
| 3 | tablespoons | white wine vinegar | |
| 1 | teaspoon | sugar | |
| 1/2 | teaspoon | cumin | |
| 1/2 | teaspoon | madeira wine | |
| 1 | x | salt and black pepper | |
| 1 | x | pita | halves |
| Gingerraisin chutney | |||
| 1 1/2 | cups | ginger | chopped |
| 1 | each | green chili pepper | seeded, chopped |
| 3 | tablespoons | red wine vinegar | |
| 2 | tablespoons | golden raisins | |
| 1 | dash | salt | |
Soak raisins in boiled water until they are plumped.
Drain and dry with paper towels.
Combine spinach, scallions, orange, walnuts and raisins in a large salad bowl.
Whisk together the olive oil, vinegar, sugar, cumin, curry powder, chutney (see directions below), salt and pepper.
Pour dressing over the salad and toss gently to coat.
Serve immediately surrounded by warm pita halves.
CHUTNEY: Combine all ingredients in a blender.
Process until smooth.
Add a littel water if necessary to make a smooth paste.
Chill in the refrigerator.
Keeps in the fridge for 1 week. Makes 1 cup.
| % Daily Value* | |
| Total Fat 18.0g | 28% |
| Saturated Fat 2.0g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Total Carbohydrate 19.0g | 6% |
| Dietary Fiber 2.0g | 10% |
| Sugars 13.0g | |
| Protein 4.0g | 7% |
| Vitamin A | 12% | Vitamin C | 33% | |
| Calcium | 4% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Allspice is the dried, unripe berry of Pimenta dioica, an evergreen tree in the myrtle family. After drying, the berries are small, dark brown balls just a little larger than peppercorns. ...
I have been looking for this recipe for many years. It first appeared in "BON APPETIT" magazine about 25 years ago. It is delicious. I am so glad the Gores found it in the same magazine and shared it with everyone.
A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.
