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Apple Curry Sauce / Dressing

This is terrific over Asian greens and / or spinach with toasted nuts, dried fruit soaked in balsamic or sherry vinegar (save some from the earlier recipe). I like it over remainders. It’s a simple way to turn last night’s roasted veggies, rice or grains into an enjoyable lunch. Kids liked it with slices of apples for dipping.

 

Ingredients:

½ cup of dried fruit like cherries or craisins

¾ cup of sherry or balsamic vinegar

2-3 small apples, cored

2 Tbs lemon juice

2 Tbs sherry vinegar

1 Tbs freshly ground-toasted curry

1 Tbs freshly grated ginger

1 tsp sea salt

2 tsp honey

1 tsp black pepper

1-2 cloves of garlic

 

Prepare ahead of time:

Soaking ½ cup of dried fruit like cherries or craisins in ¾ cup of sherry or balsamic vinegar. (You may have this prepared from a prior recipe this week.)

 

Then, combine the following in a food processor:

2-3 small apples-cored

2 Tbs lemon juice

2 Tbs sherry vinegar

1 Tbs freshly ground-toasted curry

1 Tbs freshly grated ginger

1 tsp sea salt

2 tsp honey

1 tsp black pepper

1-2 cloves of garlic

Asian greens and/or fresh spinach

Toasted nuts or pepitos

Dried fruit soaked in sherry or balsamic vinegar

Fresh goat cheese

 

Puree until the apple is somewhat smooth and then add:

¼ cup grape seed oil or almond oil

¼ cup olive oil

 

Serve over:

Asian greens and/or fresh spinach

Toasted nuts or pepitos

Dried fruit soaked in sherry or balsamic vinegar

Fresh goat cheese

 

Don’t dress the salad until you’re ready eat. Store the sauce in a jar for future meal possibilities. It will keep for several weeks.