Vegetable Salad With Curry Soy Vinaigrette Recipes

VINAIGRETTE VEGGIE SALAD

"All of my children love my Vinaigrette Veggie Salad," says Connie Small of Schoolcraft, Michigan. "It's easy to make and attractive, too. Sometimes I cut up the vegetables ahead of time so dinner preparation goes faster."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 7

Vinaigrette Veggie Salad image

Steps:

In a serving bowl, combine the cucumber, green pepper and tomatoes. Sprinkle with salt and celery seed. In a small bowl, whisk oil and vinegar. Pour over salad.; toss to coat.

Nutrition Facts : Calories 60 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

Ingredients

1 medium cucumber, sliced
1 medium green pepper, cut into 1-inch strips
1 cup halved cherry tomatoes
1/4 teaspoon salt
1/4 teaspoon celery seed
2 tablespoons canola oil
1 tablespoon white vinegar

KEN HOM'S SALAD WITH CURRY-SOY VINAIGRETTE

Provided by Florence Fabricant

Categories salads and dressings, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

Ken Hom's Salad With Curry-Soy Vinaigrette image

Steps:

Combine the soy sauce, mustard and curry powder. Beat in the oil.
Place the greens in a bowl, add dressing and toss. Add the tomato and chives, toss again and serve.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 516 milligrams, Sugar 1 gram, TransFat 0 grams

Ingredients

3 tablespoons Japanese soy sauce
2 tablespoons Dijon mustard
1 teaspoon curry powder
1/4 cup sunflower or canola oil
12 cups salad greens, rinsed and dried
1 large tomato, peeled, seeded and cut in strips
3 tablespoons finely chopped fresh chives

VEGETABLE SALAD WITH CURRY-SOY VINAIGRETTE

Categories Salad Potato Tomato Vegetable Side Picnic Vegetarian High Fiber Backyard BBQ Lunch Curry Broccoli Cauliflower Turnip Fall Summer Vegan Soy Sauce Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 17

Vegetable Salad with Curry-Soy Vinaigrette image

Steps:

Make vinaigrette:
Whisk together vinaigrette ingredients.
Make salad:
Blanch and peel tomatoes . Seed and cut into 1-inch pieces.
Wrap shallots in a kitchen towel, then twist and squeeze to remove as much liquid as possible.
Cook broccoli, cauliflower, celery root, turnips, and haricots verts in a large pot of boiling salted water until crisp-tender, about 5 minutes, then drain well.
Toss warm vegetables with tomatoes, shallots, chives, cilantro, and vinaigrette.

Ingredients

For vinaigrette
2 tablespoons light soy sauce
2 teaspoons Dijon mustard
2 teaspoons Madras curry powder
1 teaspoon fine sea salt
1 teaspoon freshly ground mixed or black peppercorns
1/2 cup extra-virgin olive oil
For salad
1 lb tomatoes
1/2 cup finely chopped shallots
1 bunch broccoli, cut into 1 1/2-inch florets
1/2 head cauliflower, cut into 1 1/2-inch florets
1/2 lb celery root (sometimes called celeriac), peeled and cut into 1/4-inch-thick slices, then slices cut into 3- by 1-inch rectangles
1/2 lb turnips, peeled and cut into 1/4-inch-thick rounds, then rounds halved
1/2 lb haricots verts or other thin green beans, trimmed
3 tablespoons finely chopped fresh chives
3 tablespoons finely chopped fresh cilantro

PICKLED VEGETABLE SALAD WITH NORI VINAIGRETTE

Provided by Andrew Taylor

Categories Salad Onion Vegetable Quick & Easy Dinner Lunch Cucumber Root Vegetable Carrot Healthy Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Pickled Vegetable Salad with Nori Vinaigrette image

Steps:

Place radishes, carrots, onion, and cucumber in 4 separate bowls or jars. Bring sugar, salt, 1 cup vinegar, and 2 cups water to a boil in a medium saucepan, stirring to dissolve sugar. Pour pickling liquid over vegetables to cover; let cool. Cover and chill.
Grind nori in a blender, scraping down sides as needed, until finely ground. Add oil, soy sauce, mirin, and remaining 1/4 cup vinegar and blend until smooth. Toss lettuces and dressing in a large bowl to coat. Drain pickled vegetables and arrange on top of salad.
DO AHEAD: Nori vinaigrette can be made 3 days ahead; cover and chill. Vegetables can be pickled 1 day ahead; keep chilled.

Ingredients

6 radishes, trimmed, thinly sliced
2 large carrots, peeled, julienned
1/2 medium red onion, thinly sliced
1/2 English hothouse cucumber, thinly sliced
2 tablespoons sugar
1 tablespoon kosher salt
1 1/4 cups unseasoned rice vinegar, divided
2 toasted nori sheets
1/4 cup vegetable oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon mirin (sweet Japanese rice wine)
5 ounces tender lettuces (such as Bibb, butter, and mâche; about 6 cups)

CURRY VINAIGRETTE

Make and share this Curry Vinaigrette recipe from Food.com.

Provided by PalatablePastime

Categories Salad Dressings

Time 10m

Yield 3/4 cup

Number Of Ingredients 9

Curry Vinaigrette image

Steps:

Whisk together all ingredients.
May store in an airtight jar, refrigerated, up to 2 weeks.
Use on salads, vegetables, potatoes, etc.

Nutrition Facts : Calories 1405.1, Fat 145.3, SaturatedFat 20.1, Sodium 1570.4, Carbohydrate 30.9, Fiber 3.4, Sugar 18.4, Protein 2.5

Ingredients

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons minced shallots
1 serrano peppers or 1 jalapeno chile, seeded and minced
2 cloves garlic, minced
1 tablespoon curry powder (mild or hot, your choice)
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

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