Curry Salad Dressing
Yield: 6-8 servings
Cook Time: None.
Tips: Any flavor of chutney may be used, such as mango, date, tamarind, coriander, garlic, etc.
Suggestion: Delicious as a dressing with spinach salad and other leafy green salads.
Ingredients
- 1/2 cup white wine vinegar
- 2/3 cup salad oil
- 1 tablespoon chutney (any flavor)
- 1 teaspoon curry power
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 teaspoon dry mustard
- 1/4 teaspoon hot pepper sauce (such as Tabasco)
Directions
Combine all ingredients in a mixing bowl and whisk until well blended. Cover and allow to sit at room temperature for 1-2 hours to allow flavors to blend. Serve with spinach salad, other leafy green salads or with pasta salads.