INDIAN SALAD DRESSING

If you're looking for somethng a little different, try this curried salad dressing. Add the usual accompaniments for curry directly to your salad...raisins, chopped apples, spinach, peanuts ...or use your imagination. Use a sturdy lettuce as the base.

INDIAN SALAD DRESSING

8 T chutney, chopped

8 spring onions, chopped, including green tops

1 C  white wine vinegar

1 C neutral oil such as Canola

8 T sugar

2 t salt

6 t mild curry powder

4 t wet mustard (regular old ballpark mustard is fine)

1. Mix all the dry ingredients together in a big bowl until well combined.

2. Add mustard to vinegar and shake or stir until combined. Add dry ingredients to the mixture.

3. Add oil, all at once, in a stream, whisking constantly until well emulsified.

Note: this recipe will make more than you need for one occasion. It keeps indefinitely, bottled and corked, in the refrigerator. You can even give it away for a Christmas favor. Take the dressing out of the refrigerator and let ti come to room temperature before using it on the salad. If the mixture separates, not to worry. Just shake it up. It will go back together long enough to pour over you salad.