This curry vinaigrette is wonderful on iceberg lettuce or spinach. The original recipe pairs it with seedless grapes, mandarin oranges and slivered almonds. It also tastes delicious drizzled over avocado slices.
1/2 cup vegetable oil
1/2 cup white vinegar
1 clove garlic, minced
2 tablespoons packed light brown sugar
2 tablespoons minced fresh chives
1 tablespoon curry powder
1 teaspoon soy sauce
Combine ingredients in a lidded jar. Shake well. Makes 1 cup.
Source: Miami Herald, Jun 2, 2011