Curry Vinaigrette Salad Dressing Recipe Recipe For Chicken

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CURRY VINAIGRETTE DRESSING



Curry Vinaigrette Dressing image

Curry fusion vinaigrette. Regarding the curry powder, I mix my own; however, you can use an Eastern-Indian curry mix. I go to a local spice store, The Spice House, they have different selections on their website.

Provided by tothelandofnod

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 8h10m

Yield 32

Number Of Ingredients 7

2 tablespoons curry powder (Maharaja-style)
2 cups extra-virgin olive oil
⅔ cup balsamic vinegar, or more to taste
¼ onion, finely chopped
3 tablespoons brown sugar
5 cloves garlic, pressed
1 teaspoon salt

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.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 2.6 g, Fat 14.1 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 2 g, Sodium 74.7 mg, Sugar 2.1 g

CURRY VINAIGRETTE



Curry Vinaigrette image

Make and share this Curry Vinaigrette recipe from Food.com.

Provided by PalatablePastime

Categories     Salad Dressings

Time 10m

Yield 3/4 cup

Number Of Ingredients 9

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons minced shallots
1 serrano peppers or 1 jalapeno chile, seeded and minced
2 cloves garlic, minced
1 tablespoon curry powder (mild or hot, your choice)
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

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

Nutrition Facts : Calories 1405.1, Fat 145.3, SaturatedFat 20.1, Sodium 1570.4, Carbohydrate 30.9, Fiber 3.4, Sugar 18.4, Protein 2.5

SPINACH SALAD WITH CURRY DRESSING



Spinach Salad with Curry Dressing image

This lively salad is packed with brain boosters! Straight from our Test Kitchen, the spinach leaves and colorful fruits are topped with crunchy pecans and a curry dressing.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 13

3 cups fresh baby spinach
3/4 cup orange segments
1/2 small onion, thinly sliced
1/3 cup fresh blueberries
2 tablespoons chopped pecans, toasted
DRESSING:
1 tablespoon canola oil
1 tablespoon rice vinegar
1 tablespoon balsamic vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon curry powder
Dash salt

Steps:

  • On two salad plates, arrange the spinach, orange segments, onion and blueberries. Sprinkle with pecans. In a small bowl, whisk the dressing ingredients. Drizzle over salads.

Nutrition Facts : Calories 210 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges

SPINACH SALAD WITH CURRY VINAIGRETTE



Spinach Salad with Curry Vinaigrette image

This is a French-style spinach salad that should satisfy even the meat-lovers at the table. Features bacon lardons, which are simply crouton-size pieces of slab bacon, fried until crisp on the outside and chewy on the inside.

Provided by JENNIFERT

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 45m

Yield 6

Number Of Ingredients 8

¼ pound slab bacon
1 tablespoon curry powder
3 tablespoons red wine vinegar
1 tablespoon prepared Dijon-style mustard
9 tablespoons vegetable oil
salt and pepper to taste
12 cups flat leaf spinach - rinsed, dried and stems removed
12 fresh mushrooms, sliced

Steps:

  • Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
  • In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
  • In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
  • In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.

Nutrition Facts : Calories 297.2 calories, Carbohydrate 5.2 g, Cholesterol 12.9 mg, Fat 29.5 g, Fiber 2 g, Protein 5.2 g, SaturatedFat 6.1 g, Sodium 269.8 mg, Sugar 0.9 g

CHICKEN PASTA SALAD IN CREAMY CURRY DRESSING



Chicken Pasta Salad in Creamy Curry Dressing image

I could eat a gallon of this at least once a week! What a delicious change from the ordinary chicken pasta salad. From Gourmet Magazine, July 1990.

Provided by anovamom

Categories     Chicken

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

1/4 lb rotelle pasta or 1/4 lb other spiral-shaped pasta, cooked and drained
3/4 lb cooked chicken breast, cut into bite-sized pieces (about 1 1/2 cups)
5 cherry tomatoes, quartered
2 scallions, sliced thin
1 tablespoon finely chopped fresh basil leaf
1 tablespoon unsalted butter
1/2 teaspoon minced garlic
1 teaspoon minced ginger
1/4 cup heavy cream
1 tablespoon white wine vinegar
3/4 teaspoon curry powder
dried red pepper flakes, to taste
2 tablespoons mango chutney (or to taste)

Steps:

  • In a large bowl combine the pasta, chicken, tomatoes, scallions, and basil. Set aside.
  • In a skillet, melt the butter over low heat. Add the garlic and ginger and cook until the garlic is softened.
  • Add the cream and cook the mixture, whisking until slightly thickened.
  • Whisk in the vinegar, curry powder, red pepper flakes, and chutney.
  • Add the dressing to the pasta mixture, tossing to combine well.
  • Season with salt and pepper.

Nutrition Facts : Calories 864.9, Fat 32.4, SaturatedFat 14.6, Cholesterol 198.9, Sodium 141.2, Carbohydrate 84.2, Fiber 12.3, Sugar 1.6, Protein 59.7

MICROGREENS WITH CURRY VINAIGRETTE



Microgreens with Curry Vinaigrette image

Categories     Leafy Green     Side     No-Cook     Vegetarian     Curry     Vegan     Raw     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

4 teaspoons curry powder (preferably Madras)
2 teaspoons water
1/2 cup canola oil
2 tablespoons cider vinegar
1/2 teaspoon minced garlic
Scant 1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups microgreens (1/4 pound)

Steps:

  • Stir together curry powder and water in a small bowl to make a paste. Let stand 5 minutes, then stir in oil and let stand, stirring occasionally, 1 hour.
  • Pour curry oil through a paper-towel-lined sieve into a small cup, discarding any solids.
  • Whisk together vinegar, garlic, salt, and pepper, then add curry oil, whisking until combined.
  • Divide greens among plates (with pork and potatoes, if serving) and drizzle with some dressing.

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