Curry Dressing

This recipe goes with Chicken-and-Pickled Ginger Salad with Curry Dressing

Yield: 6 tablespoons (serving size: 1 1/2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 53
  • Calories from fat: 59%
  • Fat: 3.5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1.7g
  • Protein: 0.2g
  • Carbohydrate: 5.9g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 147mg
  • Calcium: 5mg

Ingredients

  • 1 tablespoon vegetable oil
  • 1 tablespoon honey
  • 1 teaspoon curry powder
  • 1 bay leaf
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon grated orange rind
  • 1 tablespoon fresh orange juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Preparation

  1. Combine the vegetable oil, honey, curry, and bay leaf in a small saucepan over low heat; cook mixture 2 minutes or until warm. Remove from heat; let stand for 15 minutes. Discard bay leaf. Add the lemon juice and the remaining ingredients, stirring mixture well with a whisk.
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