Ken Homs Salad With Curry Soy Vinaigrette Food

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KEN HOM'S SALAD WITH CURRY-SOY VINAIGRETTE



Ken Hom's Salad With Curry-Soy Vinaigrette image

Provided by Florence Fabricant

Categories     salads and dressings, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

3 tablespoons Japanese soy sauce
2 tablespoons Dijon mustard
1 teaspoon curry powder
1/4 cup sunflower or canola oil
12 cups salad greens, rinsed and dried
1 large tomato, peeled, seeded and cut in strips
3 tablespoons finely chopped fresh chives

Steps:

  • Combine the soy sauce, mustard and curry powder. Beat in the oil.
  • Place the greens in a bowl, add dressing and toss. Add the tomato and chives, toss again and serve.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 516 milligrams, Sugar 1 gram, TransFat 0 grams

SOY VINAIGRETTE



Soy Vinaigrette image

I was introduced to this recipe when I was a little girl. Our neighbor used to make it and we would drink it by the capful! (I also ate whole lemons and limes) If you enjoy pungent flavors, drizzle this over a green salad and it should hit the spot. Amounts are approximate, so adjust to your palate.

Provided by Marla Swoffer

Categories     Salad Dressings

Time 3m

Yield 1 cup

Number Of Ingredients 4

1/2 cup olive oil
1/3 cup apple cider vinegar
1/4 cup soy sauce
1 clove garlic, crushed (optional)

Steps:

  • Combine all ingredient in a jar or cruet.
  • (it's important to shake it well before each pour).

CURRIED LENTIL-SALMON SALAD



Curried Lentil-Salmon Salad image

This superfood salad combines omega-rich salmon, lentils, Greek yogurt, and a warming curry vinaigrette to create a nutritious and totally delicious weeknight meal.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 30m

Number Of Ingredients 12

2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1 pound salmon fillet (1 1/4-inch thick), preferably wild, skin removed
3 tablespoons fresh lemon juice
1 teaspoon curry powder
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 cups cooked lentils; or 1 can (15 ounces), drained and rinsed
2 tablespoons thinly sliced scallion
1 cup Greek yogurt
2 cups packed baby arugula
1 mini cucumber, sliced (3/4 cup)

Steps:

  • Preheat broiler. Stir together 1 tablespoon each soy sauce and honey in a large, shallow dish. Add fish; turn to coat. In a bowl, whisk together lemon juice, curry, remaining 1 tablespoon each soy sauce and honey, and oil. Season with salt and pepper.
  • Place fish on a rimmed baking sheet and broil until cooked through, 5 to 6 minutes. Let cool slightly, then flake into large pieces. Toss lentils and scallion with half of dressing; season with salt and pepper. Spread yogurt evenly among 4 plates. Top with lentil mixture, arugula, and cucumber. Top with salmon and drizzle with remaining dressing; serve.

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