Emmy's Honey Curry Spinach Salad

Another great salad recipe from the cookbook (Whitewater Cooks)derived from the favourite dishes served at the Fresh Tracks Cafe just outside of Nelson, B.C.

Salad Dressing Ingredients:
- 1/2 onion chopped
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon Dijon mustard
- 1/2 teaspoon turmeric
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- 1/3 cup cider vinegar
- 1/2 cup honey
- 1 cup vegetable oil (safflower oil suggested)

Salad Ingredients:
- 1 bag or box of baby spinach leaves (thoroughly washed)
- 1/2 cup toasted almonds
- 1/2 cup red onion sliced ( I used green onions instead)
- 1 orange peeled and sliced


In a blender, combine well all of the ingredients for the salad dressing except the oil. In a steady stream, add the safflower oil to the blender to finish the dressing. Toss the salad ingredients with just enough of the dressing to coat the spinach; you will have dressing left over for several more salads.

Editorial note: The almonds can be toasted either in the oven on a baking sheet or in a skillet on the stove until they just start to turn brown.