Curry Lime Dressing with Arugula & Pepper Salad
Time:
15 minutes
Servings:
4
Recipe Details
In this dressing, coconut milk takes the place of oil, giving the dressing a rich, sweet flavor. It’s a festival of Asian flavors, with chiles, fish sauce and green curry creating a very quick curry sensation. Try it over veggies, grains, noodles, or even as a dipping sauce for spring rolls or crudités.
Ingredients
Salad
5 ounces baby arugula, 6 cups
1/2 each red and yellow bell pepper, sliced
1/2 cup pine nuts
Dressing
1/4 cup coconut milk, (optional, lite version)
1 teaspoon green curry paste, or less
1 minced shallot
1/4 cup fresh lime juice
2 tablespoons brown sugar
1 tablespoon fish sauce, or soy sauce
Preparation
In a small saucepot, combine the coconut milk, curry paste and shallot. Whisk to mix and then bring to a boil over medium high heat. Cook for about a minute, stirring. Remove from heat and add the brown sugar and fish sauce and stir to combine. Stir in lime juice. Let cool.
For salad, toss the arugula and peppers in a large salad bowl, then drizzle with the dressing and toss. Sprinkle with pine nuts and serve.
Nutritional Information
179 calories, 14 g. fat, 0 mg. cholesterol, 424 mg. sodium, 14 g. carbohydrate, 3 g. fiber , 4 g. protein.
