Recipe adapted from Everyday Food and Husband-Tested in Alice’s Kitchen
I needed a seasonal salad to serve during the holidays. The original recipe called for ingredients I didn’t have on hand, so I made a few minor adjustments. The dressing was especially good with the peppery arugula, sweet pears, crunchy nuts and salty cheese. I will certainly keep this salad in my repertoire! You can find all of the ingredients at Lost River Market & Deli.
2 Tablespoons apricot jam or mango chutney (I used apricot jam.)
2 Tablespoons red-wine vinegar
2 teaspoons Dijon mustard
¼ teaspoon curry powder (I used hot curry powder.)
2 Tablespoons olive oil (I used just a bit more for a thinner consistency.)
Kosher salt and freshly ground pepper, to taste
Place the dressing ingredients in a jar with a lid. Give it a good shaking to incorporate the ingredients. This dressing can be made in advance and then served over a salad of arugula, fresh pear slices, golden raisins, dried cherries or cranberries, toasted walnuts or pecans (hot spicy nuts would be yummy) and a sprinkling of blue cheese or goat cheese.
Since 1977, I’ve been testing recipes on my beloved husband. All of the recipes on my blog have been Husband-Tested in my kitchen using ingredients I purchase at our community-owned grocery store, Lost River Market & Deli and also at the Orange County HomeGrown Farmers Markets in the beautiful hills of South Central Indiana. I do this as a hobby on a volunteer basis. I LOVE TO COOK!
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