Guest guest Posted February 13, 2001 Report Share Posted February 13, 2001 * Exported from MasterCook * Curry Vinaigrette Recipe By :Vegetarian Cooking for Everyone, Deborah Madison Serving Size : 0 Preparation Time :0:00 Categories : Vegetarian Cooking for Everyon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 clove garlic salt 2 tablespoons yogurt, mayonnaise, or sour cream 2 teaspoons curry powder 1 1/2 tablespoons fresh lemon juice 5 tablespoons light olive oil or sunflower seed oil 2 tablespoons finely chopped cilantro Pound or mince the garlic and 1/4 teaspoon of salt in a mortar until smooth or put the garlic through a press. Combine the garlic and salt with the yogurt and curry in a small bowl. Stir in the lemon juice, then whisk in the oil. Let stand for 15 minutes, then stir in the cilantro. Taste for tartness and salt and adjust if needed. S(ISBN): " 0-7679-0014-6 " Copyright: " 1997 " Yield: " 1/2 cup " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 640 Calories; 69g Fat (94.6% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 18mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 14 Fat; 0 Other Carbohydrates. NOTES : This thick, golden dressing is delicious with beets, asparagus, broccoli, and cauliflower, and with grain-based salads, especially those made of rice and quinoa. Let it stand for 15 minutes for the full flavor to flower. Nutr. Assoc. : 0 0 1671 0 0 986 26108 Quote Link to comment Share on other sites More sharing options...
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