Curry Dressing Food

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

Ingredients

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 DRESSING

Curry Dressing image

Serve this delicious dressing on a salad or on hot broccoli, cauliflower, asparagus, etc. It would even be a good dip for crudites or seafood.

Provided by Geema

Categories Salad Dressings

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup mayonnaise
1/3 cup citrus juice
1 tablespoon honey
2 teaspoons curry powder
2 drops hot sauce
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Process all ingredients in a food processor or blender until smooth, stopping to scrape down sides.

Nutrition Facts : Calories 127.4, Fat 9.9, SaturatedFat 1.4, Cholesterol 7.6, Sodium 261.2, Carbohydrate 10.3, Fiber 0.2, Sugar 4.8, Protein 0.4

ULTIMATE CAESAR SALAD

Ultimate Caesar Salad image

Provided by Ayesha Curry

Categories side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 15

Ingredients

Juice of 1 large lemon
2 anchovy fillets
1 tablespoon Dijon mustard
1 garlic clove
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 tablespoons extra-virgin olive oil
4 cloves garlic, crushed and peeled
4 cups cubed day-old plain focaccia
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 heads romaine hearts, trimmed and torn into bite-sized pieces
1/4 cup grated Parmigiano-Reggiano cheese, plus 1 (2-ounce) chunk

Steps:

Preheat the oven to 350 degrees F.
For the dressing: Combine the lemon juice, anchovies, mustard, garlic, Worcestershire sauce, 1/2 teaspoon salt and a generous grind of black pepper in a mini-food processor and process until smooth. With the machine running, add the olive oil in a slow, steady stream to make a smooth, slightly thick dressing.
For the croutons: Heat the olive oil in a small skillet over low heat. Add the garlic and cook, stirring occasionally, until it is golden and begins to soften, 5 to 6 minutes. Let cool, then remove and discard garlic.
Put the focaccia in a large bowl and drizzle with the garlic oil. Season with 1/2 teaspoon salt and several grinds of black pepper and toss well to coat all of the cubes in oil. Spread on a baking sheet and toast, tossing halfway through, until the croutons are lightly golden and crisp, about 12 minutes. Let cool.
To assemble: When ready to serve, put the romaine in a large serving bowl and sprinkle with the grated Parmigiano-Reggiano. Add the croutons, drizzle with the dressing and toss well. Season with salt and pepper, if necessary. Use a vegetable peeler to shave shards of Parmigiano-Reggiano over the salad, toss gently again, and serve immediately.

CURRY DRESSING

Curry Dressing image

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

Provided by drskyles1

Categories Hawaiian

Time 30m

Yield 20 salads, 20 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup curry powder
1 tablespoon cumin powder
1 tablespoon turmeric powder
1 tablespoon cardamom powder
1 tablespoon coriander powder
1 tablespoon turmeric powder
1 tablespoon ginger powder
1 cup honey
8 cups mayonnaise
1 teaspoon cayenne pepper
1 teaspoon white pepper

Steps:

Add:.
mayo.spices.and honey.
blend well --.
*use as dressing on macaroni and curry chicken salad.

Nutrition Facts : Calories 432.8, Fat 31.9, SaturatedFat 4.7, Cholesterol 24.4, Sodium 671.5, Carbohydrate 39.1, Fiber 1.2, Sugar 20.1, Protein 1.4

CURRY-YOGURT DRESSING

Curry-Yogurt Dressing image

Yogurt thickens this vibrant dressing and tempers its spices. Making your own spice blend yields the best flavor. But in a pinch, substitute 2 teaspoons store-bought curry powder.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 14

Ingredients

1 teaspoon extra-virgin olive oil
2 tablespoons minced ginger
1/3 cup chopped onion
2 large garlic cloves, minced (2 1/2 teaspoons)
1/4 teaspoon whole cumin seeds
1/4 teaspoon whole coriander seeds
1/4 teaspoon whole fennel seeds
1/4 teaspoon yellow mustard seeds
1 whole allspice berry
1 teaspoon turmeric
1 1/2 cups low-fat plain yogurt
3/4 teaspoon coarse salt
2 teaspoons fresh lemon juice
1 teaspoon sugar

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.

Nutrition Facts : Calories 30 g, Cholesterol 3 g, Protein 2 g, Sodium 92 g

CHICKEN PASTA SALAD IN CREAMY CURRY DRESSING

Chicken Pasta Salad in Creamy Curry Dressing image

Categories Salad Milk/Cream Chicken Pasta Tomato Quick & Easy Lunch Basil Curry Summer Boil Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 2

Number Of Ingredients 14

Ingredients

1/4 pound rotelle
1 whole skinless boneless chicken breast (about 3/4 pound), poached and cut into bite-size pieces (about 1 1/2 cups)
5 cherry tomatoes, quartered
2 scallions, sliced thin
1 tablespoon finely chopped fresh basil leaves
For the dressing
1/2 teaspoon minced garlic
1 teaspoon minced peeled fresh gingerroot
1 tablespoon unsalted butter
1/4 cup heavy cream
1 tablespoon white-wine vinegar
3/4 teaspoon curry powder
dried hot red pepper flakes to taste
1 tablespoon finely chopped drained bottled mango chutney, or to taste

Steps:

In a large kettle of boiling salted water cook the pasta for 10 minutes, or until it is tender, refresh it in a colander under cold water, and drain it well. In a large bowl combine the pasta, the chicken, the tomatoes, the scallions, and the basil.
Make the dressing:
In a skillet cook the garlic and the gingerroot in the butter over moderately low heat, stirring, until the garlic is softened, add the cream, and cook the mixture, whisking, until it is thickened slightly. Whisk in the vinegar, the curry powder, the red pepper flakes, and the chutney.
Add the dressing to the pasta mixture, tossing the salad to combine it well, and season the salad with salt and pepper.

CURRY DRESSING

Curry Dressing image

Provided by Martha Stewart

Categories Food & Cooking

Number Of Ingredients 8

Ingredients

5 tablespoons mayonnaise
2 tablespoons finely chopped parsley
1 teaspoon curry powder
1 teaspoon honey mustard
1/2 teaspoon red wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon minced garlic
1/2 teaspoon minced fresh ginger

Steps:

In a small bowl, whisk together all ingredients until well combined. Chill until ready to serve.

SPINACH SALAD WITH BERRIES AND CURRY DRESSING

Spinach Salad With Berries and Curry Dressing image

This recipe is packed with brain boosters.

Provided by USA WEEKEND columnist Jean Carper

Categories Salad Green Salad Recipes Spinach Salad Recipes

Yield 6

Number Of Ingredients 11

Ingredients

6 cups fresh spinach, torn into bite-size pieces
1 cup thickly sliced strawberries
1 cup blueberries, trimmed
1 small red onion, thinly sliced
½ cup chopped pecans
2 tablespoons balsamic vinegar
2 tablespoons rice vinegar
4 teaspoons honey
1 teaspoon curry powder
2 teaspoons Dijon mustard
1 pinch Salt and pepper to taste

Steps:

Wash and dry spinach. Whip together dressing ingredients. Add to spinach and toss lightly. Add berries, onion and pecans. Toss lightly and serve.

Nutrition Facts : Calories 123.3 calories, Carbohydrate 14.4 g, Fat 7.5 g, Fiber 3 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 68 mg, Sugar 9.5 g

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

Ingredients

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

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