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    Van Gogh Salad With Lemon-Curry Vinaigre


    Source of Recipe


    the web

    Recipe Introduction


    Serves 3-4

    List of Ingredients




    For salad:

    Enough baby spinach (washed and dried) for four or 1 (6-ounce) package

    2 heirloom tomatoes

    1 cup cooked couscous

    1 cup dried apricots

    1 cup dried currants

    1 medium carrot (shredded)

    For Dressing: (makes 1 ½ cups)

    1/4 cup lemon juice

    1/4 cup white wine vinegar

    1 teaspoon Dijon mustard

    1/4 cup honey

    1/2 teaspoon salt

    1/2 cup canola oil

    1/2 cup curry oil (see below)

    Curry oil:

    3 teaspoons curry powder

    1 cup canola oil

    Recipe



    • Make the curry oil by toasting the curry powder in a small saucepan over medium high heat.

    • Once the curry powder begins to darken, remove from heat and add the oil. Lower the heat to the lowest possible setting.

    • Return pan to the stove and let sit for 30 minutes. Remove and cool before using.

    • Prepare couscous according to directions on package to make 1 cup.

    • After the couscous has cooled, mix in the apricots and currants.

    • Cut tomatoes into ½ inch pieces.

    • To make dressing, mix together lemon juice, vinegar, mustard, honey and salt. Slowly whisk in the canola oil followed by the curry oil.

    • In a large salad bowl toss the spinach with the tomatoes, couscous and carrots.

    • Toss the salad with enough dressing to coat the spinach.


 

 

 


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