Thursday, August 20, 2009
Grilled Shrimp & Grapefruit Spinach Salad with Sweet Curry Dressing
... and toasted pecans!
The salad assembly is fairly straight forward as you can see from the photo, so I'll give you my rough proportions for the dressing. Please ~ by all means, adjust the amount of ingredients to your own tastes.
Sweet Curry Ginger Dressing
Easily doubled, tripled or quadrupled
Very good on grilled shrimp, chicken, pork tenderloin, or grilled seafood
1/2 to 3/4 cup fresh grapefruit juice
1 teaspoon to 1 tablespoon canola (or other mild vegetable oil)
1/2 to 1 heaping teaspoon Madras brand curry powder
1/4 teaspoon dry mustard (such as Coleman's)
1 to 2 teaspoons fresh ginger; peeled and finely minced, or grated on a microplane to taste. (We love ginger so I use about 2 teaspoons of finely grated. Reduce or increase to your taste.)
2 to 3 teaspoons agave syrup, or honey; more or less depending upon how sweet the grapefruit juice is
Pinch of sea salt
You may also like a little freshly grated garlic as well; it's up to you! :)
Whisk all ingredients and chill until ready to serve. Whisk again before serving.