Fresh Salad dressings

[Sheila]

Creamy mustard dressing

Makes 1 3/4 cups

2 hard-cooked eggs, mashed with a fork while still warm

1/2 teaspoon salt

11/2 teaspoons sugar

1 tablespoon coarsely ground black pepper

1 clove garlic, crushed

1/2 cup virgin olive oil

1 tablespoon Dijon mustard

5 tablespoons heavy cream

1/4 cup red wine vinegar

One at a time and in order, thoroughly blend all other ingredients into mashed eggs. Do not substitute. When blended, whisk until smooth.



Curry vinaigrette

(Makes 1 cup)

1/2 cup each vegetable oil and white vinegar

1 clove garlic, minced

2 tablespoons packed light brown sugar

2 tablespoons minced fresh chives

1 tablespoon curry powder

1 teaspoon soy sauce

Combine ingredients in a lidded jar. Shake well.

This curry vinaigrette is wonderful on iceberg lettuce or spinach. The original recipe pairs it with seedless grapes, mandarin oranges and slivered almonds. It also tastes delicious drizzled over avocado slices.

[Granny Smith]

I don't know why, but I've had a taste for mustard lately. I think I'm going to try that one on poke. I think it would work on hot food, don't you?

[Valerie]

Gayle, one of of the best salads I ever had was a spinach salad with a warm honey mustard dressing. I would think that would be sort of similar in a way, don't you?

[Granny Smith]

Hmmmm... I might substitute honey for the sugar. I think that would be good. Good thinking, Valerie!