Vegetable Salad With Curry Soy Vinaigrette Food

VINAIGRETTE VEGGIE SALAD

Steps:

• In a serving bowl, combine the cucumber, green pepper and tomatoes. Sprinkle with salt and celery seed. In a small bowl, whisk oil and vinegar. Pour over salad.; toss to coat.

GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
• Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
• Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
• Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
• Drizzle vinaigrette over the vegetable mixture and toss to coat.

GREEN SALAD WITH SOY VINAIGRETTE

Steps:

• Combine all the ingredients except the greens in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and adjust the seasoning, adding more vinegar if necessary until the balance tastes right to you.
• Put the greens in a bowl, drizzle with the vinaigrette and toss. Taste and adjust the seasoning and serve immediately.

CURRY VINAIGRETTE

Steps:

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

CURRIED CHICKEN SATAY WITH FRESH MINT-SOY VINAIGRETTE

Steps:

• Soak the bamboo or wooden skewers in water for 30 to 60 minutes.
• With a sharp knife, cut each chicken breast lengthwise into 12 long, thin strips. Thread 1 strip onto each of the skewers, weaving the skewer back and forth along the length of each chicken strip. Arrange them on a large platter or baking tray.
• To prepare the marinade, in a small bowl combine the curry powder, pepper, salt and cumin. Spoon the oil over the chicken strips, turning to coat them evenly, and then evenly sprinkle the dry ingredients over them on both sides. Cover the platter or tray with plastic wrap and marinate in the refrigerator for 1 hour or longer.
• To prepare the mint-soy vinaigrette, in a food processor fitted with the steel blade or a blender, combine the egg yolks, vinegar, mint, soy sauce and coriander. With the motor running, slowly drizzle in the oil and continue processing until smooth. Transfer the dressing to a bowl, season to taste with salt and pepper, cover with plastic wrap and refrigerate until ready to serve.
• Preheat a hinged indoor grill or panini maker, according to the manufacturer's instructions, or preheat a broiler, outdoor grill, or stovetop grill pan. Grill the skewers, in batches if necessary, until cooked through and nicely browned, about 2 minutes total on a hinged grill or panini maker or 2 minutes per side in the broiler, in a grill pan, or on an outdoor grill. If using an indoor grill, take care that the skewers don't prevent the grill or panini maker from closing properly.
• Serve the skewers immediately, passing the vinaigrette for guests to drizzle over their own skewers or to use as a dip.

CURRIED VEGETABLE SALAD

Steps:

• Cook carrots in boiling water until crisp tender, about 2 minutes. Drain; place in large bowl. Add cucumbers and Citrus Curry Dressing; toss to coat. Cover and refrigerate until ready to serve. Add tomatoes; toss lightly. Serve over lettuce leaves, if desired.
• For dressing: Combine orange juice, oil, lemon juice, curry, salt and ginger in a small bowl. Beat with a wire whisk.

VEGETABLE SALAD WITH CURRY-SOY VINAIGRETTE

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.

SESAME SOY VINAIGRETTE

Steps:

• In a bowl whisk together the sugar, the soy sauce, the vinegar, and salt to taste, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the sesame seeds.