Curried Salad Dressing

Makes about 1½ cups.

Our Comfort Curry includes many ‘sweet spices,’ such as fennel, cinnamon, and ginger. The blend is inspired by the flavors of South Indian cuisine — and this dressing adds layers of flavor and a lovely golden hue to potato, grain or green
salads. We also drizzle it over roasted beets or grilled meats or veggies, then garnish with cilantro and toasted cashews.  

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

Put the ingredients into the jar of a blender and process on high until the dressing is thick, smooth, and creamy. Alternatively, use an immersion blender.

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


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