| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Dijon mustard |
| 1/2 |
ts |
Curry powder |
| 1/4 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Lemon juice |
| 1/2 |
c |
Safflower oil |
| 2 |
|
Heads boston lettuce |
| 1 |
|
Navel orange |
| 1 |
sm |
Red onion; sliced *very* |
|
|
Thinly |
| 1/4 |
c |
Fresh cilantro; chopped |
| 1 |
md |
Avocado; chopped |
INSTRUCTIONS
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 http://www.cuc.edu/~wgts/Audio/audbook.html Talk Radio
Page http://www.idsonline.com/terraflora/index.html
NOTES :
A Message from our Provider:
“Give God what’s right — not what’s left.”