Cranberry Cashew Salad

In a screw-top jar, combine oil, vinegar, chutney, sugar, salt, curry powder and hot pepper sauce. Cover and shake well. If you like, chill until serving time. Before using, bring to room temperature.

In a large salad bowl, combine spinach, apple, cashews and cranberries. Shake or whisk vinaigrette and pour desired amount over spinach mixture. Toss lightly to coat. Serve immediately. Store any remaining dressing in the refrigerator up to 1 week. Bring to room temperature before using. Makes 6 servings.