Curried Salad Dressing

Makes about 1½ cups.

We enjoy this dressing as the finishing flourish for salads (think, potato, chicken, rice, or green salads). Comfort Curry supplies loads of flavor and a lovely golden hue. We also drizzle it over roasted beets, grilled eggplant, or chicken — cilantro or toasted cashews make a perfect garnish.

¾ cup neutral-tasting oil, such as canola or avocado
½ cup apple cider vinegar
2 tablespoons Comfort Curry
1 teaspoon (heaping) Dijon mustard
1 tablespoon honey
½ teaspoon grated garlic (from 1 small garlic clove)
¼ teaspoon sea salt
Black pepper, to taste

Whiz all the ingredients with the blender (or use an emulsion blender) until the dressing is thick, smooth, and creamy.

Tightly covered, the dressing keeps for a week or more in the fridge. As with most homemade vinaigrettes, it may separate a bit and require a vigorous shake before use.


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