From Straight Up Food, by Cathy Fisher

This salad is distinctive, beautiful, and delectable—one of Cathy’s (and our!) favorite recipes.

Makes about 8½ cups salad and 1 cup of dressing.

Salad Ingredients:

2 pounds sweet potatoes, peeled and cut into ¾-inch chunks (about 6 cups)

2 cups coarsely chopped, fresh spinach leaves

2 ribs celery, sliced or chopped (about 2/3 cup)

½ cup raisins, brown or golden

½ cup sliced almonds (plus extra for garnish if desired)

4 green onions, white and green parts, sliced

Creamy Curry Dressing Ingredients:

1 teaspoon orange zest

½ cup water

2 ounces raw, unsalted cashews (about ½ cup)

¼ cup orange juice

1 teaspoon curry powder

1 medium clove garlic

1.             To start the dressing, zest the orange first before juicing it. Set the zest aside.

2.             Place the rest of the dressing ingredients into a blender and set aside for at least 15 minutes so the cashews can soften.

3.             To make the salad, place the sweet potatoes into a soup pot and cover them with water. Bring to a boil over high heat, uncovered. Reduce the heat to medium-high, and cook until the potatoes are tender but not falling apart when pierced with a knife, about 10 to 15 minutes. Drain and rinse under cold water and set aside.

4.             Once the potatoes have thoroughly drained, place them into a large bowl along with the spinach, celery, raisins, almonds, and green onions.

5.             Blend the dressing ingredients until smooth. Stir the orange zest into the blended dressing with a fork, but don’t blend it. Then stir the dressing into

the salad.

6.             Serve warm or chilled, plain or topped with sliced almonds.