Recipes @ Spice Up Salad with Tangy Carrot-Curry Dressing

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Saturday, January 28, 2012

Spice Up Salad with Tangy Carrot-Curry Dressing

For a light lunch or a salad course for dinner, try this recipe for Bell Pepper Salad with Carrot-Curry Dressing. You'll need carrot juice to make this homemade dressing; you can usually find it in cans at your local supermarket. With a few slices of red bell pepper and a sprinkling of toasted sunflower seeds, this salad is a virtual medley of colors, flavors and textures.


Bell Pepper Salad with Carrot-Curry Dressing

Makes 4 servings

  • 1/2 cup carrot juice
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon curry powder
  • Coarse salt and freshly ground black pepper
  • 1 large head romaine lettuce (about 1 pound), cut crosswise into 1-inch-wide strips
  • 1/2 red bell pepper, halved and thinly sliced
  • 1/3 cup edible sunflower seeds, toasted*

  1. In a small skillet, bring the carrot juice to a boil. Reduce the heat; simmer until reduced by half, about 5 minutes. Pour into a large bowl.
  2. Whisk in lemon juice, oil, and curry powder; season with salt and pepper. Add lettuce and red bell pepper; toss to coat. Sprinkle sunflower seeds over salad; serve.
*Note: To make toasted sunflower seeds, heat a small skillet over medium heat. Add sunflower seeds; cook, tossing until puffed and golden brown, 1 to 2 minutes. Makes 1/3 cup.

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