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Curry Vinaigrette

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Ingredients

Adjust Servings:

	1/2 cup extra virgin olive oil
	1/4 cup red wine vinegar
	2 tablespoons minced shallots
	1 jalapeno pepper seeded and minced (about 1 tablespoon)
	1 teaspoon minced garlic
	1 tablespoon curry powder (i love patak's mild curry paste but you can make your own too.) or 1 tablespoon mild indian-style curry paste (i love patak's mild curry paste but you can make your own too.)
	1 tablespoon brown sugar
	1/2 teaspoon salt
	1/4 teaspoon fresh ground pepper

Nutritional information

175.2

Calories

163 g

Calories From Fat

18.2 g

Total Fat

2.5 g

Saturated Fat

0 mg

Cholesterol

196.1 mg

Sodium

3.8 g

Carbs

0.5 g

Dietary Fiber

2.3 g

Sugars

0.3 g

Protein

28g

Serving Size

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Curry Vinaigrette

Name: Curry Vinaigrette
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6-8
Cuisine: Indian
Ingredients: : 1/2; : 1/4; : 2; : 1; : 1; : 1; : 1; : 1/2; : 1/4

Features:

Cuisine:

Indian

What a terrific dressing! I love the spicy curry flavor and used it on a garden salad with fresh mushrooms, cucumber, green onions, red pepper, and boiled shrimp for a light supper. The only change I made was using white wine vinegar as I was out of red. I want to try this as a dressing on a pasta salad & even as a marinade this summer for grilled chicken. Thank you for sharing the recipe! :-)

25 min
Serves 6
Easy

Ingredients

Directions

Curry Vinaigrette,This dressing is great for Asian-inspired salads and has a bit of kick from the jalapeos. If your curry powder or paste has heat, consider that in the total heat output. Or input, as the case may be. 😉 I roasted my jalapeo and removed everything *too* hot from it and the dressing came out really nice. Recipe courtesy of The Curry Book by Nancy McDermott.,What a terrific dressing! I love the spicy curry flavor and used it on a garden salad with fresh mushrooms, cucumber, green onions, red pepper, and boiled shrimp for a light supper. The only change I made was using white wine vinegar as I was out of red. I want to try this as a dressing on a pasta salad & even as a marinade this summer for grilled chicken. Thank you for sharing the recipe! 🙂

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Steps

Done

Combine All Ingredients and Whisk Until Fairly Smooth and Well Combined. Transfer to an Airtight Jar and Refrigerate For Up to 2 Weeks. Use Chilled or at Room Temperature.