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Ingredients

• 1/4 cup white wine vinegar
• 2 tablespoons canola oil
• 2 tablespoons chutney
• 4 teaspoons sugar
• 1 1/2 teaspoons curry powder
• 1 teaspoon ground mustard
• 1/4 teaspoon salt
• 6 cups packed torn fresh spinach leaves
• 1 1/2 cups chopped unpeeled green apples
• 1/2 cup golden raisins
• 1/4 cup coarsely chopped peanuts
• 2 tablespoons finely chopped green onion

Description

'I First Sampled This Tart And Tangy Salad At A Parent/teacher Potluck In The Elementary School Where I Used To Teach,' Shares Shirley Saunders Of North Attleboro, Massachusetts. 'I Loved It And Had To Have The Recipe. Since Then, I Make It Frequently. Ev

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