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.
Terry's Audiobooks Talk Radio
Page
NOTES :