Instructions: I used one 9 oz jar of Cross and Blackwell Hot Mango Chutney. If you dont like things spicey use a milder mango chutney. Original recipe called for 1/4 cup oil instead of sour cream.

To Make the Dressing: Combine all ingredients in a blender or food processor. Blend until smooth. Set aside.

Cook the wild rice in the broth and water until tender, about 45 minutes - drain. Meanwhile preheat the oven to 450. Peel and dice the sweet potatoes.

Cover a cookie sheet with foil. Spray it with Pam. Add the potatoes. Spray them with Pam. Roast until soft and starting to brown. Dice the apple and toss it with the thawed OJ concentrate. Slice the green onion, including some green tops. Combine all ingredients except spinach in a large bowl. Add enough dressing to taste. You wont use it all. Stir in the spinach a few hours before serving. Any sooner and it wilts so much its a mess.

NOTES : I like to put this over romaine but its great on its own.

Adding chopped mint would be good.

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