Curry Caesar Salad Dressing
This is. So. Good. So yummy and unique!
This recipe is parve/vegetarian (the mayo makes it not vegan). If you’d like to add parmesan cheese to your caesar salad afterward, go for it!
One cup mayonaise (if you’re calorie conscious, use the reduced fat stuff)
Half cup olive oil
5 cloves garlic
Juice of half a lime (if the lime isn’t yielding much juice, you can add a little extra at the end from the other half)
2 heaping tablespoons curry powder (if you’re using the fresh, Indian stuff, then two tablespoons should be good. Start with two either way… if you want more oomph at the end, you can add more.)
1 teaspoon salt
3/4 teaspoon fresh ground black pepper (if you’re using pre-ground, you might want to add a little extra)
Put all ingredients in a tall jar, Handblend. Yummmm!!!!
You can put this on a classic caesar with romaine lettuce, croutons and parmesan cheese. I love to put it on a salad using leafy green lettuce, cut up palm hearts and corn. It also works very well as a dip or sandwich spread. You can make a lot and store it in your fridge for a long time. (I don’t know exactly how long it lasts because it’s always gobbled up within a week!)
CAUTION! Hand blenders are very dangerous! Make sure that it is ALWAYS unplugged before you remove it from what you’re blending. Unplug it before tasting. I love my handblender (so good for dips, dressings and soups) but I have heard many horror stories about people being careless and injuring themselves. Better to be overly careful than lose a finger!