Ken Hom's Salad With Curry-Soy Vinaigrette
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons Japanese soy sauce
- 2tablespoons Dijon mustard
- 1teaspoon curry powder
- ¼cup sunflower or canola oil
- 12cups salad greens, rinsed and dried
- 1large tomato, peeled, seeded and cut in strips
- 3tablespoons finely chopped fresh chives
Nutritional analysis per serving (6 servings)
105 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 2 grams protein; 518 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the soy sauce, mustard and curry powder. Beat in the oil.
- Step 2
Place the greens in a bowl, add dressing and toss. Add the tomato and chives, toss again and serve.
Private Notes
Comments
A vinaigrette without an acid component? Looking for a quick dressing to make for the salad with with Asian salmon, first cooked meal In new apartment. Had this saved. Made it with peanut oil. Not bad, but too one-note. Added sesame seeds, garlic and ginger powders (out of fresh on those). Somewhat better. Good in a pinch. Won’t repeat.
Delicious! Reminded me of the mustard packets that used to come with takeout Chinese food. Will make again and again