Curried Dressing

Although this dressing is high flavored, it complements many different flavors. It’s especially good on a salad of bunch spinach, apples or pears, sesame seeds, and raisins or craisins, or on romaine with cheddar cheese, apples, and walnuts. It can also be used as a marinade for chicken or a drizzle for grilled salmon.

Yield: about 2 cups.

1 cup white wine vinegar
1 cup olive oil
2 tablespoons mango chutney
2 teaspoons curry powder
2 teaspoons dry mustard
2 teaspoons kosher salt
½ teaspoon Tabasco sauce

1. Place all the ingredients in a blender and blend until smooth. Transfer to a glass container, cover, and refrigerate up to 3 weeks. If the oil separates from the vinegar, vigorously shake the container. If it solidifies, leave it out at room temperature for a few minutes and then shake well.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)