Curried Spinach Salad (Tiffani)

By Tiffani Lau from "Pinch of Salt Lake"

• 2 lbs. fresh spinach or romaine lettuce
• 3 apples, thinly sliced
• 1/2 cup cran raisins or golden raisins
• 2/3 cup honey roasted peanuts
• 1 orange separated into pieces
• 2 Tbsp. sesame seeds

Curry Dressing:

• 1/2 cup white wine vinegar
• 2/3 cup canola oil
• 1 Tbsp apple butter, or peach/apricot jam, or chopped chutney
• 1 tsp curry powder]
• 1 tsp salt
• 1 tsp dry mustard
• 1-2 drops Tabasco sauce

Prepare dressing first to allow flavors to blend.  Combine all dressing ingredients into a jar and shake until blended well.  For best flavor, allow dressing to stand for 2 hours at room temperature before serving.

Combine all salad ingredients and then toss with curry dressing.