Since I was a kid, I’ve been a sucker for a big veggie salad as a meal. I stumbled upon a curry vinaigrette back when I was pregnant with my second daughter. I craved it and used to make my poor husband run down to this little cafe and get me a salad with this addictive dressing. I never did extract that curry vinaigrette recipe from the chef-owner.

I’ve experimented a lot over the years, but this recipe is what I’ve settled on. It must be close because I’ve been craving it. I’ve incorporated some of my favorite healthy ingredients too! I use my own curry powder, but you can use your favorite curry powder blend. I made this batch a couple of years ago and I can’t find the recipe. Yikes. I’ll keep looking and do another post when I find it!

Ingredients

1/4 cup apple cider vinegar (I use organic, raw, unfiltered)
1/4 cup olive oil
3 Tablespoons flax-seed oil
Juice of 1 lemon
1 clove garlic (crushed)
1 – 2 Tablespoons curry powder
stevia to taste (I use about 1/2 teaspoon)
salt to taste

I’ve been using those good season’s glass bottles for all my vinaigrettes for years.

I would share a picture of my awesome veggie salad, but I ate it all before doing this post!

eat. blog. be merry!