Curry Vinaigrette Dressing Recipes

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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

SHAVED CARROT AND PEAR SALAD WITH CURRY VINAIGRETTE



Shaved Carrot and Pear Salad with Curry Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

1 1/2 pound large carrots, trimmed and peeled (about 8 carrots)
2 firm pears (recommended: D'Anjou)
2 tablespoons chopped fresh parsley leaves
2 tablespoons white wine vinegar
1 tablespoon curry powder
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

  • Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley.
  • In a blender combine the white wine, curry powder, honey, salt, and pepper and blend to combine. With the machine running add the olive oil. Pour the dressing over the carrots and pears. Toss to combine and serve immediately.

Nutrition Facts : Calories 264 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 600 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 2 grams, Sugar 20 grams

CUMIN VINAIGRETTE



Cumin Vinaigrette image

Cumin really comes through in this tangy dressing passed along by Yolanda Maciejewski of Land O'Lakes, Florida.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 10

1/3 cup lemon juice
1/3 cup olive oil
1/3 cup vegetable oil
1/4 cup water
2 teaspoons sugar
2 teaspoons ground cumin
2 teaspoons paprika
1-1/2 teaspoons salt
2 garlic cloves, minced
1/4 teaspoon hot pepper sauce

Steps:

  • In a jar with tight-fitting lid, combine all ingredients; shake well. Shake again before serving. Store in the refrigerator.

Nutrition Facts : Calories 114 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

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.

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

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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