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Correo Electrónico
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Ingredientes
- 1 1/4 qt olive oil
- 4 2/3 Tbsp curry powder
- 1 1/2 oz onions, fine dice
- 3/4 oz fresh garlic, fine dice
- 3/4 oz fresh ginger, grated
- 3/4 oz lemon rind, fine diced
- 12 1/2 oz cider vinegar
- 2 1/4 oz lemon juice, fresh
- 2 1/4 oz honey
- 1 3/4 tsp iodized salt
- 3/4 tsp black pepper
Direcciones
- Heat oil over low heat. Add curry, onions, garlic, ginger, and lemon rind. Continue to heat until the onions are translucent. Remove from heat and allow to cool.
- Combine the flavored oil with the vinegar, lemon juice, and honey. Season to taste with the salt and pepper. Blend well.
- NoteL This vinaigrette is designed to combine with the Morrocan Carrot Salad. However it may also be used as a salad dressing or chicken marinade.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 50 servings | |
| Calories 200 | |
| Calories from Fat 192 | 96% |
| Total Fat 21.69g | 27% |
| Saturated Fat 3.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 83mg | 3% |
| Potassium 22mg | 1% |
| Total Carbs 1.92g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.18g | 1% |
| Protein 0.13g | 0% |
