Bengal Salad

6 cups romaine lettuce or spinach
1 ½ cups chopped apple
½ cup dried cranberries
1/3 cup thinly sliced red onion
¼ cup red wine vinegar
3 tablespoons Meyer Lemon Chutney
2 teaspoons sugar
1 ½ teaspoons curry powder
1 teaspoon dry mustard
½ cup vegetable oil

Assemble salad and combine vinegar, Meyer Lemon Chutney, sugar, curry powder and mustard in a blender or food processor, mixing until smooth. With machine running, slowly pour in oil until thick and smooth. Toss salad with dressing and season to taste with salt and fresh ground pepper.
The dressing recipe can also be used as a marinade with pork tenderloin.