Curry Vinaigrette Salad Dressing Recipe Recipe For Hand

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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

CURRY VINAIGRETTE



Curry Vinaigrette image

A dressing from Deborah Madison's Vegetairan Cooking for Everyone. According to Deborah, this dressing goes well with beets, asparagus, broccoli, cauliflower, and grain-salads.

Provided by I Cook Therefore I

Categories     Salad Dressings

Time 10m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 7

1 garlic clove, pressed
salt
2 tablespoons mayonnaise or 2 tablespoons sour cream
2 teaspoons curry powder
1 1/2 tablespoons lemon juice
5 tablespoons light olive oil
2 tablespoons cilantro, finely chopped

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.

Nutrition Facts : Calories 159.6, Fat 17.3, SaturatedFat 2.5, Cholesterol 1, Sodium 4.7, Carbohydrate 1.7, Fiber 0.4, Sugar 0.5, Protein 0.5

CURRY VINAIGRETTE



Curry Vinaigrette image

This dressing is great for Asian-inspired salads and has a bit of kick from the jalapeños. If your curry powder or paste has heat, consider that in the total heat output. Or input, as the case may be. ;) I roasted my jalapeño and removed everything *too* hot from it and the dressing came out really nice. Recipe courtesy of The Curry Book by Nancy McDermott.

Provided by Sandi From CA

Categories     Salad Dressings

Time 5m

Yield 3/4 cup, 6-8 serving(s)

Number Of Ingredients 9

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons minced shallots
1 jalapeno pepper, seeded and minced (about 1 tablespoon)
1 teaspoon minced garlic
1 tablespoon curry powder (I love Patak's Mild Curry Paste, but you can make your own, too.) or 1 tablespoon mild indian-style curry paste (I love Patak's Mild Curry Paste, but you can make your own, too.)
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Steps:

  • Combine all ingredients and whisk until fairly smooth and well combined. Transfer to an airtight jar and refrigerate for up to 2 weeks. Use chilled or at room temperature.

Nutrition Facts : Calories 175.2, Fat 18.2, SaturatedFat 2.5, Sodium 196.1, Carbohydrate 3.8, Fiber 0.5, Sugar 2.3, Protein 0.3

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

FRENCH DRESSING OR BASIC VINAIGRETTE



French Dressing or Basic Vinaigrette image

Provided by Marion Cunningham

Categories     Quick & Easy     Salad Dressing

Yield Serves 4

Number Of Ingredients 4

2 tablespoons vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup olive or vegetable oil

Steps:

  • In a small bowl mix the vinegar and salt and let stand a few minutes. Add the pepper and slowly whisk in the oil. Taste for acid and salt and add more if too bland. Stir to blend before using, or store in a jar with a tight lid and shake well before using.
  • Mustardy French Dressing.
  • Add 1 to 1 1/2 teaspoons Dijon mustard. Blend well. Include onion and garlic, if desired.
  • Onion or Garlic French Dressing.
  • Add 1 to 2 tablespoons minced onion, scallions, or shallots or 1/2-1 teaspoon minced garlic.
  • French Dressing with Fresh Herbs.
  • Add 2 teaspoons fresh chopped herbs, such as basil, chervil or tarragon.
  • Curried French Dressing.
  • Add 1 teaspoon curry powder and blend well.
  • Cream French Dressing.
  • Add 3 tablespoons heavy cream or sour cream and blend well.
  • Fruit Salad French Dressing.
  • Use lemon juice instead of vinegar and add 1/3 cup honey. Blend well.
  • Blue Cheese Dressing.
  • Add 3 tablespoons crumbled blue cheese. Blend well.
  • Cumberland Dressing.
  • Add 1 tablespoon heavy cream, 1 tablespoon currant jelly, and 1/4 teaspoon grated lemon rind. Mix until well blended.
  • Chiffonade Dressing.
  • Add 1 tablespoon minced parsley, 2 tablespoons minced red pepper, 1 tablespoon minced onion, and 2 hard-boiled eggs, chopped fine. Blend all ingredients well.

CURRY VINAIGRETTE



Curry Vinaigrette image

Use this curry vinaigrette to make a delicious Mixed-Beet Salad, courtesy of chef Daniel Humm from Eleven Madison Park.

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 6

6 tablespoons grape seed oil
1 teaspoon Madras curry powder
3 tablespoons white balsamic vinegar
Coarse salt
2 tablespoons golden raisins, chopped
1 tablespoon toasted pine nuts

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.

CLASSIC VINAIGRETTE



Classic vinaigrette image

This classic dressing is easy to make at home, and stores in the jar for up to a week

Provided by Good Food team

Categories     Buffet, Condiment, Dinner, Lunch, Side dish, Snack, Supper

Time 5m

Yield Easily doubled

Number Of Ingredients 3

2 tsp Dijon mustard
2 tbsp red wine vinegar
6 tbsp light olive oil

Steps:

  • Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.

Nutrition Facts : Calories 102 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Sodium 0.29 milligram of sodium

BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS



Basic Vinaigrette Dressing With 8 Variations image

Bottled salad dressing can be convenient but its expensive and often full of salt, sugar, and chemical additives. Making your own is simple and allows you to customize the seasonings to suit whatever meal you are preparing. The amounts given make about 1/4 cup and can be expanded infinitely for larger salads. It can be made several days ahead and kept in the fridge. Sorry about the slightly odd way of putting the ingredients for the creamy dressing variations. The recipe editor is picky about what it will accept.

Provided by 3KillerBs

Categories     Salad Dressings

Time 15m

Yield 1/4 cup

Number Of Ingredients 34

3 tablespoons oil (I prefer extra-virgin olive oil)
2 tablespoons vinegar (white, cider, wine, ..., not balsamic)
salt
black pepper (I prefer fresh-ground)
basic vinaigrette (use EVOO and red wine vinegar)
1/2 teaspoon minced garlic
1/2 teaspoon italian seasoning
1 pinch crushed red pepper flakes (optional)
basic vinaigrette (use canola or corn oil and cider vinegar)
1 tablespoon crumbled bacon
1/2 tablespoon finely minced onion
1 pinch celery seed (optional)
1/4 teaspoon prepared mustard (optional)
1 -3 teaspoon brown sugar or 1 -3 teaspoon another sweetener, to taste
italian vinaigrette
1 teaspoon prepared mustard (I recommend Dijon or spicy brown)
1 -3 teaspoon honey (optional) or 1 -3 teaspoon another sweetener, to taste (optional)
basic vinaigrette
2 -3 tablespoons sour cream or 2 -3 tablespoons plain yogurt
basic creamy vinaigrette dressing
1 tablespoon grated parmesan cheese
1/8 teaspoon fresh ground black pepper (to taste)
basic creamy vinaigrette dressing
1 garlic clove, put through press
fresh ground black pepper
1 pinch italian seasoning (optional)
3 tablespoons olive oil (I prefer extra-virgin)
3 tablespoons lemon juice
1/2 teaspoon oregano
1/2 teaspoon minced garlic
3 tablespoons oil (I prefer extra-virgin olive oil)
1 tablespoon balsamic vinegar
1/2 teaspoon minced garlic
1 pinch italian seasoning (optional)

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.

CLASSIC VINAIGRETTE SALAD DRESSING



Classic Vinaigrette Salad Dressing image

This recipe comes from Chatelaine Food Express Quickies 2. It takes almost no time to make and is delicious on green salads, pasta and potato salad. Having a choice of lemon juice or 1 of 2 differents vinegars adds versatility. I prefer using sel de mer which is also called sea salt but table salt is just fine to use.

Provided by Dreamer in Ontario

Categories     Salad Dressings

Time 5m

Yield 3/4 cup

Number Of Ingredients 5

1/2 cup olive oil
3 -4 tablespoons white wine vinegar or 3 -4 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt or 1/4 teaspoon sel de mer sea salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Whisk all ingredients together.
  • Toss with greens, pasta or potato salad.

Nutrition Facts : Calories 1292.3, Fat 144.4, SaturatedFat 19.9, Sodium 854.5, Carbohydrate 4.9, Fiber 0.6, Sugar 1.6, Protein 0.6

VINAIGRETTE



Vinaigrette image

This is simple to make and delicious, especially if you like garlic.

Provided by Karen Castle

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

Time 5m

Yield 8

Number Of Ingredients 5

½ cup red wine vinegar
½ cup vegetable oil
1 clove crushed garlic
2 teaspoons white sugar
2 teaspoons salt

Steps:

  • In a jar with a tight fitting lid, combine vinegar, oil, garlic, sugar, and salt. Shake well.

Nutrition Facts : Calories 130.4 calories, Carbohydrate 2.2 g, Fat 13.8 g, SaturatedFat 1.8 g, Sodium 581.4 mg, Sugar 1 g

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

VEGETABLE SALAD WITH CURRY-SOY VINAIGRETTE



Vegetable Salad with Curry-Soy Vinaigrette image

Categories     Salad     Potato     Tomato     Vegetable     Side     Picnic     Vegetarian     High Fiber     Backyard BBQ     Lunch     Curry     Broccoli     Cauliflower     Turnip     Fall     Summer     Vegan     Soy Sauce     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

For vinaigrette
2 tablespoons light soy sauce
2 teaspoons Dijon mustard
2 teaspoons Madras curry powder
1 teaspoon fine sea salt
1 teaspoon freshly ground mixed or black peppercorns
1/2 cup extra-virgin olive oil
For salad
1 lb tomatoes
1/2 cup finely chopped shallots
1 bunch broccoli, cut into 1 1/2-inch florets
1/2 head cauliflower, cut into 1 1/2-inch florets
1/2 lb celery root (sometimes called celeriac), peeled and cut into 1/4-inch-thick slices, then slices cut into 3- by 1-inch rectangles
1/2 lb turnips, peeled and cut into 1/4-inch-thick rounds, then rounds halved
1/2 lb haricots verts or other thin green beans, trimmed
3 tablespoons finely chopped fresh chives
3 tablespoons finely chopped fresh cilantro

Steps:

  • Make vinaigrette:
  • Whisk together vinaigrette ingredients.
  • Make salad:
  • Blanch and peel tomatoes . Seed and cut into 1-inch pieces.
  • Wrap shallots in a kitchen towel, then twist and squeeze to remove as much liquid as possible.
  • Cook broccoli, cauliflower, celery root, turnips, and haricots verts in a large pot of boiling salted water until crisp-tender, about 5 minutes, then drain well.
  • Toss warm vegetables with tomatoes, shallots, chives, cilantro, and vinaigrette.

VINAIGRETTE SALAD



Vinaigrette Salad image

This slightly tangy oil and vinegar dressing complements a bowl of mixed salad greens or a colorful vegetable toss nicely. It's not overpowering, so the fresh vegetable flavors shine through. -Rosemarie Forcum, White Stone, Virginia

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 12 servings (about 1/2 cup dressing).

Number Of Ingredients 9

1/4 cup cider vinegar
1/2 to 1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon seasoned salt
1/8 teaspoon pepper
1/2 cup canola oil
4 cups torn leaf lettuce
4 cups torn Bibb lettuce
1/4 cup thinly sliced onion, optional

Steps:

  • In a small bowl, combine the vinegar, sugar, salt, seasoned salt and pepper. Gradually whisk in oil. In a large bowl, combine lettuces and onion if desired. Serve with dressing.

Nutrition Facts : Calories 87 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.

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