Blend ¼ c. white wine vinegar, ¼ c. salad oil, 2tbs chutney, ½ tsp sugar, 1/2 tsp salt, 1 tsp. dried mustard 1 ½ tsp curry powder and refrigerate. Tear 8 c. spinach into bite-sized pieces, place into large salad bowl. Cover with ½ c. chopped red apple unpared, ½ c. raisins, ½ c. peanuts, and 2 tbs sliced green onions. Pour dressing over salad and toss.