Yield: 1 Servings
|½ teaspoon||Dijon mustard|
|½ teaspoon||Curry powder|
|1||Clove garlic; minced|
|2 tablespoons||Lemon juice|
|½ cup||Safflower oil|
|2||Heads boston lettuce|
|1 small||Red onion; sliced *very*|
|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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