Creamy Curry Salad Dressing Recipes

Steps:

• Puree all in blender until smooth.

Steps:

• In a large kettle of boiling salted water cook the pasta for 10 minutes, or until it is tender, refresh it in a colander under cold water, and drain it well. In a large bowl combine the pasta, the chicken, the tomatoes, the scallions, and the basil.
• Make the dressing:
• In a skillet cook the garlic and the gingerroot in the butter over moderately low heat, stirring, until the garlic is softened, add the cream, and cook the mixture, whisking, until it is thickened slightly. Whisk in the vinegar, the curry powder, the red pepper flakes, and the chutney.
• Add the dressing to the pasta mixture, tossing the salad to combine it well, and season the salad with salt and pepper.

Steps:

• Heat the oil over moderate heat and add the onions.
• Cook until softened, then remove from heat.
• If the apricot jam and the mango chutney contain chunks of fruit, chop these up small.
• Add the tomato ketchup, apricot jam and mango chutney to the onions, but do not cook.
• When this mixture is cool, fold it into the mayonnaise.
• Lightly whip the cream, and fold through as well.
• On a large serving dish, spread some of the creamy curry dressing over the base.
• Arrange the chicken fillets over the dressing.
• Spoon remaining dressing over the chicken, enough to coat each portion.
• Chill for several hours to allow flavors to blend.
• Just before serving, surround the chicken with the fruit of your choice.
• Garnish with sprigs of cilantro.
• Hand nuts around separately for each person to sprinkle on their own portion.

Steps:

• Mix kale, red onion, and raisins in a large bowl.
• Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.

Steps:

• In a large bowl combine the pasta, chicken, tomatoes, scallions, and basil. Set aside.
• In a skillet, melt the butter over low heat. Add the garlic and ginger and cook until the garlic is softened.
• Add the cream and cook the mixture, whisking until slightly thickened.
• Whisk in the vinegar, curry powder, red pepper flakes, and chutney.
• Add the dressing to the pasta mixture, tossing to combine well.
• Season with salt and pepper.

Steps:

• In a small bowl purée a medium sized mango, that has been peeled, pitted, & chopped with coconut milk.
• Pour into a larger bowl an add remaining ingredients (mayo, cream, yogurt, curry, mustard, ginger, honey, salt & pepper).
• Purée everything together until smooth & creamy.
• Cover and chill for ½ hour or over night.
• Serve over fresh baby greens or a European salad mix with shoestrings of fresh pair, sea salt & pepper croutons and add cocktail shrimp & serve with fresh sour dough or similar bread.

Steps:

• Process all ingredients in a food processor or blender until smooth, stopping to scrape down sides.