Saturday, April 10, 2010

Curry Salad Dressing

3 Tbsp. olive oil
1 Tbsp white vinegar
½ tsp garlic salt
¾ tsp. Curry powder
1 tsp. Prepared mustard
1 tsp. Lemon juice
(Maple syrup or stevia to sweeten if necessary)

Use a canning jar with lid to keep it in so you can shake it. I would not refrigerate it because the olive oil will solidify. If you do you need to remember to take it out of the fridge half hour before using.

Almost all store dressings have sugar or high fructose corn syrup in them and we are used to the sweet taste. If you need to just sweeten your with a little stevia or a few drops of Maple Syrup to wean yourself off the sweet taste.

1 comment:

  1. If you like creamy dressings just stir in a little mayonnaise and it turns creamy! I loved that improvement with this dressing.