Wilted Spinach Salad w/Curried Orange Dressing

This vibrant orange dressing looks beautiful with the greens.  Try dried apricots, blueberries, or cranberries.

1 c. orange juice

1 medium garlic clove, minced

1 tsp. curry powder

1 Tbsp. minced scallions

½ tsp. salt

1 Tbsp. extra-virgin olive oil

1 pound fresh spinach (or swiss chard), tough stems removed (about 8 c. packed)

2 Tbsp. dried currants or raisins                                                                        2 Tbsp. dried cherries, halved

Simmer orange juice, uncovered, in small saucepan over medium heat until reduced to ¼ c., 10-15 min.  Whisk together reduced juice, garlic, curry powder, shallots, salt, and olive oil in small bowl.  Bring several cups of water to a boil in wide pot.  Toss spinach, dried fruit, and 3 Tbsp. dressing in large metal bowl.  Place bowl over simmering water.  Using tongs and holding one side of bowl with pot holder, toss greens in bowl until warm and beginning to wilt, about 1 min.  Divide greens among four individual plates.  Drizzle remaining dressing around edges of plate.  Serve immediately.  Serves 4 as a side dish.  Found in Natural Health magazine.


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