Curried Spinach, Walnut & Orange Salad

1/2 c Golden raisins

10 oz Spinach, torn

3 ea Scallions, chopped

1 lg Orange, diced

1/2 c Walnuts

1/3 c Olive oil

3 tb White wine vinegar

1 ts Sugar

1/2 ts Cumin

1/2 ts Madras curry powder

Chutney to taste, see recipe -- below Salt & pepper Pita halves
---GINGER-RAISIN CHUTNEY
--- 1 1/2 c Ginger, chopped

1 ea Green chili, seeded, chopped

3 tb Red wine vinegar

2 tb Golden raisins

1 ds Salt

Soak raisins in boiled water until they are plumped. Drain & dry with paper towels. Combine spinach, scallions, orange, walnuts & raisins in a large salad bowl. Whisk together the olive oil, vinegar, sugar, cumin, curry powder, chutney (see directions below), salt & pepper. Pour dressing over the salad & 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.