Curry Vinaigrette Dressing Recipe Recipe For Zucchini

CURRY VINAIGRETTE DRESSING

Steps:

• Stir curry powder into olive oil in a bowl until fully dissolved. Add balsamic vinegar, onion, brown sugar, garlic, and salt; stir until evenly mixed. Refrigerate for flavors to blend, 8 hours to overnight.

CURRY VINAIGRETTE

Steps:

• Whisk together all ingredients.
• May store in an airtight jar, refrigerated, up to 2 weeks.
• Use on salads, vegetables, potatoes, etc.

CURRY VINAIGRETTE

Steps:

• In a small saucepan, heat 3 tablespoons grape seed oil with curry over medium-low heat until heated through. Remove from heat and let stand for 20 minutes.
• Strain into a small bowl and add remaining 3 tablespoons oil and vinegar; season with salt, and whisk to combine. Stir in raisins and pine nuts.

ZUCCHINI DRESSING

Steps:

• In a saucepan, bring water and salt to a boil. Add zucchini. Reduce heat; cover and cook until zucchini is crisp-tender, about 5 minutes. Drain well; set aside., In another saucepan, saute carrots and onion in 4 tablespoons butter until tender. Remove from the heat; stir in 1-1/2 cups croutons, soup and sour cream. Gently stir in the zucchini., Pour into a greased shallow 2-qt. baking dish. melt the remaining butter and toss with remaining croutons; sprinkle over the top. Bake, uncovered, at 350° for 35-40 minutes or until heated through.

WARM CURRY DRESSING

Steps:

• Place the mustard, curry powder, vinegar and scallions in a saucepan. Blend well over low heat with a wire whisk. Add the oil, blending well. Remove from the heat and add salt, pepper and basil. Keep warm.

CURRY VINAIGRETTE

Steps:

• Combine the garlic, salt, yogurt, and curry in a small bowl.
• Stir in the lemon juice.
• Whisk in the oil.
• Let stand for 15 minutes.
• Stir in the cilantro just before serving.

CURRY-YOGURT DRESSING

Steps:

• Heat oil in a medium skillet over medium heat. Add ginger, onion, and garlic, and cook, stirring often, until softened and beginning to turn translucent, about 9 minutes.
• Meanwhile, process cumin, coriander, fennel seeds, mustard seeds, and allspice in a spice grinder until finely ground. Place in a food processor, and add onion mixture, turmeric, yogurt, salt, lemon juice, and sugar; process until smooth.

BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS

Steps:

• Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
• Let stand 10 minutes to rehydrate dried herbs and blend flavors.
• Shake again then dress salad as desired.
• Note -- I recommend the lemon dressing on spinach.
• Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
• Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
• Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.

ZUCCHINI NOODLE SALAD WITH LEMON-GARLIC VINAIGRETTE

Steps:

• Whisk lemon juice, garlic, Dijon mustard, honey, basil, salt, and pepper together in a small bowl. Drizzle in olive oil and whisk until vinaigrette emulsifies; set aside.
• Spiralize the zucchini into noodles using the thin blade. The strands will be very long, so cut them into manageable lengths with kitchen shears. Place zucchini noodles in a large bowl and add cilantro.
• Pour the vinaigrette over the noodles right before serving. Toss to gently coat. Taste and adjust the seasoning, if necessary. Sprinkle with pine nuts and serve immediately.

GOLDEN CITRUS ZUCCHINI DRESSING

Steps:

• Base recipe:
• Combine the zucchini, scallion, lime juice, oil, and salt in an upright blender (see Note) and blend until smooth, starting on a lower speed and gradually increasing it as the dressing comes together. Use a rubber spatula (with the blender off) to help move the ingredients around as necessary, or use the tamper stick if using a high-powered blender. Adjust the seasoning to taste-some variations with lots of extra herbs will need more salt. Scrape down the sides and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed.
• Golden citrus zucchini dressing:
• Make the dressing following the instructions for the base recipe, adding the turmeric, orange juice, cashew butter, nutritional yeast, and garlic to the blender along with the other ingredients.

ZUCCHINI WITH BALSAMIC VINAIGRETTE

Steps:

• Halve zucchini crosswise; slice lengthwise into 1/4" pieces.
• Arrange zucchini and peppers on a 15 X 10 X 1 inch baking pan that has been lined with foil.
• Combine 1 tablespoons olive oil and 1/4 teaspoons salt.
• Brush onto vegetables.
• Bake, uncovered, at 325 degrees for 15 to 20 minutes until just tender.
• While vegetables are baking, combine 1/3 cup oil, vinegar and garlic in a blender until smooth.
• Stir in parsley.
• Place baked vegetables on a serving dish.
• Drizzle with vinaigrette and sprinkle basil and pine nuts on top.