Ken Hom's Salad With Curry-Soy Vinaigrette

By Florence Fabricant

Total Time
20 minutes
Rating
4(7)
Comments
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Ingredients

Yield:6 servings
  • 3tablespoons Japanese soy sauce
  • 2tablespoons Dijon mustard
  • 1teaspoon curry powder
  • ¼cup sunflower or canola oil
  • 12cups salad greens, rinsed and dried
  • 1large tomato, peeled, seeded and cut in strips
  • 3tablespoons finely chopped fresh chives
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

105 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 2 grams protein; 518 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the soy sauce, mustard and curry powder. Beat in the oil.

  2. Step 2

    Place the greens in a bowl, add dressing and toss. Add the tomato and chives, toss again and serve.

Ratings

4 out of 5
7 user ratings
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Comments

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Roni Jordan

A vinaigrette without an acid component? Looking for a quick dressing to make for the salad with with Asian salmon, first cooked meal In new apartment. Had this saved. Made it with peanut oil. Not bad, but too one-note. Added sesame seeds, garlic and ginger powders (out of fresh on those). Somewhat better. Good in a pinch. Won’t repeat.

Pliflander

Delicious! Reminded me of the mustard packets that used to come with takeout Chinese food. Will make again and again

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