Curried Black Pepper Vinaigrette
Recipe: #29400
April 22, 2018
Categories: 5-Minute Prep, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan Vegetarian, Spices, Oil, Spicy, Salad Dressing, more
"Curry spice blends (that contain turmeric) are a wonderful, unexpected addition to a basic vinaigrette. Perfect dressing for grain salads, lettuces, tossed with roasted chicken or as a glaze for shrimp."
Original is 3/4 c servings
Ingredients
Nutritional
- Serving Size: 1 (32.9 g)
- Calories 49.1
- Total Fat - 3.9 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 4.7 mg
- Total Carbohydrate - 4.2 g
- Dietary Fiber - 2.4 g
- Sugars - 0.4 g
- Protein - 0.8 g
- Calcium - 13.2 mg
- Iron - 0.8 mg
- Vitamin C - 4.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place the lime juice, honey, curry powder, black pepper & cayenne in a small bowl; whisk until smooth.
Step 2
Slowly whisk in the oil until combined.
Step 3
Season with salt or spice if desired.
Step 4
Store in an airtight glass container in the refrigerator for up to 1 week.
Step 5
Whisk again just before serving to re-emulsify.
Tips
No special items needed.
1 Reviews
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