Curried Black Pepper Vinaigrette
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3/4 c
Servings
Servings
10m PT10M
Prep Time
Prep Time
0m PT0M
Cook Time
Cook Time
10m
Ready In
Ready In
Recipe: #29400
April 22, 2018
"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 recipe yields 3/4 c servings
Ingredients
Nutritional
- Serving Size: 1 (43.9 g)
- Calories 327.3
- Total Fat - 36.3 g
- Saturated Fat - 5 g
- Cholesterol - 0 mg
- Sodium - 3.7 mg
- Total Carbohydrate - 2 g
- Dietary Fiber - 0.8 g
- Sugars - 0.2 g
- Protein - 0.3 g
- Calcium - 10.6 mg
- Iron - 0.8 mg
- Vitamin C - 1.9 mg
- Thiamin - 0 mg
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 & Variations
No special items needed.
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