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.
All of the recipes on my blog have been tested in my kitchen. While there are meat, fish and poultry recipes posted, my recent posts are plant based, vegetarian, vegan. You'll find recipes that can serve your family and friends. If you wish a free copy of a recipe to print, just fill in the contact form with the name of the recipe and I'll get it to you ASAP. I will never share you information. I do this as a hobby on a volunteer basis.
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