Mango Curry Salad Dressing |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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My favorite home-made salad dressing from Jolly Bob's Jerk Joint -I finally nailed it!...or at least as close as I can get to the real thing. I went with the lite ingredients to try to save on fat & calories because this is lick the plate good! Ingredients:
1 medium mango, peeled pitted & chopped |
1/2 cup light coconut milk |
1 1/2 cups hellmann's light mayonnaise |
2/3 cup light sour cream |
6 ounces plain yogurt (lite) |
2 tablespoons curry powder |
3/4 teaspoon ground mustard |
3/4 teaspoon ground ginger |
4 tablespoons honey |
1/4 teaspoon sea salt |
1/4 teaspoon pepper |
1 pear (6-10 sliced shoestring slices for a garnish) |
new york brand the real texas toast sea salt & pepper seasoned croutons |
4 -6 shrimp (1-2 lb bag cooked & peeled, cocktail shrimp for a heartier salad) |
fresh sourdough bread |
Directions:
1. In a small bowl purée a medium sized mango, that has been peeled, pitted, & chopped with coconut milk.
2. Pour into a larger bowl an add remaining ingredients (mayo, cream, yogurt, curry, mustard, ginger, honey, salt & pepper).
3. Purée everything together until smooth & creamy.
4. Cover and chill for 1/2 hour or over night.
5. Serve over fresh baby greens or a European salad mix with shoestrings of fresh pair, sea salt & pepper croutons and add cocktail shrimp & serve with fresh sour dough or similar bread.
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