Salad Dressing with Curry

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This dressing is great with CHICKEN SALAD or EGG SALAD.  Either way, use a lot of vegetables of whatever kind you like.  Salads with this dressing taste better after resting in the refrigerator for at least a couple of hours.  — Penny

INGREDIENTS

  • 30 grams no-fat Cream Cheese (2 Tb)
  • 30 grams lemon juice (1 lemon, squeezed)
  • 50 grams mild-flavored oil (1/4 cup) – I like walnut oil for this.
  • 2 generous teaspoons Curry Powder – I use a mild one called “sweet curry”
  • Dash of salt

DIRECTIONS

  1. Cream the no-fat cream cheese and about ¼ of the lemon juice.  This will require determination, because the cream cheese does not dissolve.  I smush it with a fork as best I can, then use a hand whisk.  If you have a hand mixer, that would probably work the best.
  2. Add the remaining lemon juice a little at a time, whisking furiously after each addition to blend.
  3. After the lemon juice and cream cheese are as smooth as you can get them, add the oil and whisk or blend again.  Add the dash of salt and the curry powder, then adjust the consistency with oil or lemon juice, according to your taste.

YIELDS 6 Servings

  • 71% Fat   26% Protein   2% Carbs

  • Grams per serving:  17 grams Fat   12 grams Protein   1 gram Carbs

  • Calories per serving:  120

COMMENTS

Alternative method: Forget the no-fat cream cheese and the walnut oil, and use home made mayonnaise instead.  The method for the homemade mayonnaise will have to wait for another post.