Yield: 1 Servings
Measure | Ingredient |
---|---|
½ teaspoon | Dijon mustard |
½ teaspoon | Curry powder |
¼ teaspoon | Sugar |
¼ teaspoon | Salt |
1 | Clove garlic; minced |
2 tablespoons | Lemon juice |
½ cup | Safflower oil |
2 | Heads boston lettuce |
1 | Navel orange |
1 small | Red onion; sliced *very* |
Thinly | |
¼ cup | Fresh cilantro; chopped |
1 medium | Avocado; chopped |
Combine the mustard, curry powder, sugar, salt and garlic in a small bowl.
Blend in the lemon juice. Use a small whisk to gradually beat in the oil.
Set the dressing aside. Clean (remove the pith) and section the orange This is a wonderful salad especially when topped with grilled chicken which has been marinated in plain yogurt curry powder corriander (ground) ginger (ground) garlic and onion powder and white pepper I kind of make this by the seat of my pants. So anything goes. After marinating it for a few hours to overnight. I grill the chicken. And serve at room temperature over the salad.
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