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Curry Vinaigrette

salad dressings

3 tablespoons apple cider
2 tablespoons cider vinegar
2 tablespoons finely chopped shallots
2 teaspoons curry powder
--preferably madras
1/2 teaspoon dijon mustard
1/2 teaspoon granulated sugar
1/4 teaspoon salt
--plus more to taste
freshly ground black pepper; to taste
2 tablespoons walnut oil

In a small bowl, whisk cider, vinegar, shallots, curry powder, mustard, sugar, 1/4 teaspoon salt and pepper. Whisk in oil. Adjust seasoning with salt and pepper. (The vinaigrette will keep in the refrigerator for up to 1 day.)


40 calories per tablespoon; 0 grams protein; 3 grams fat (0.3 gram saturated fat); 2 grams carbohydrate; 70 mg sodium; 0 mg cholesterol; 0 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, September 1997

Yield: 8 servings

Preparation Time: 0:00

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