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Curry Vinaigrette Recipe

Name: Curry Vinaigrette
Cuisine: Moroccan
Ingredients: 1 1/4 qt olive oil; 4 2/3 Tbsp curry powder; 1 1/2 oz onions, fine dice; 3/4 oz fresh garlic, fine dice; 3/4 oz fresh ginger, grated; 3/4 oz lemon rind, fine diced; 12 1/2 oz cider vinegar; 2 1/4 oz lemon juice, fresh; 2 1/4 oz honey; 1 3/4 tsp iodized salt; 3/4 tsp black pepper

by DCMH

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Servings: 50

Moroccan

Ingredients

Cost per serving $0.38 view details

1 1/4 qt olive oil
4 2/3 Tbsp curry powder
1 1/2 oz onions, fine dice
3/4 oz fresh garlic, fine dice
3/4 oz fresh ginger, grated
3/4 oz lemon rind, fine diced
12 1/2 oz cider vinegar
2 1/4 oz lemon juice, fresh
2 1/4 oz honey
1 3/4 tsp iodized salt
3/4 tsp black pepper

Directions

Heat oil over low heat. Add curry, onions, garlic, ginger, and lemon rind. Continue to heat until the onions are translucent. Remove from heat and allow to cool.
Combine the flavored oil with the vinegar, lemon juice, and honey. Season to taste with the salt and pepper. Blend well.
NoteL This vinaigrette is designed to combine with the Morrocan Carrot Salad. However it may also be used as a salad dressing or chicken marinade.

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Menus and Pairings

DCMH

recommends serving this with:

Moroccan Carrot Salad

DCMH

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Amount Per Serving	%DV
Serving Size 34g
Recipe makes 50 servings
Calories 200
Calories from Fat 192	96%
Total Fat 21.69g	27%
Saturated Fat 3.0g	12%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 83mg	3%
Potassium 22mg	1%
Total Carbs 1.92g	1%
Dietary Fiber 0.3g	1%
Sugars 1.18g	1%
Protein 0.13g	0%

Curry Vinaigrette Recipe

Ingredients