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.