Monday, July 11, 2011

Curry Vinaigrette

This recipe was inspired by a recipe from my friend's CSA newsletter. She made their version of it and served it over mixed greens one night when we were over for dinner, and my husband and I could not stop raving about it. I came home and knew I had to come up with a curry vinaigrette recipe of my own. I am a curry lover, and if you are like me, you will swear by this vinaigrette. It's become my new favorite; I love it so much I've dubbed it "the liquid gold." 

I'm into super simple mixed green salads these days as a product of our extremely hot weather, so that is how I've been using this dressing the most. However, I also think it would be delicious drizzled over some steamed kale or grilled veggies. 

Curry is such healthy a spice to add into your lifestyle. The turmeric is what makes it that beautiful yellow-gold color and it is beneficial for preventing cancer and is healthful in so many other ways!

Curry Vinaigrette

1 tablespoon dijon mustard
1 tablespoon honey (preferably raw)
1/2 tablespoon curry powder
salt, pepper
1/4 cup apple cider vinegar
2/3 cup extra virgin olive oil

Add dijon mustard through apple cider vinegar in a small bowl and whisk to combine. While continuing to whisk, slowly stream in the olive oil until emulsified.

Serve over mixed greens or over any steamed or grilled veggies.

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