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Curry Dressing Mix

Course Salad
Cuisine American
Keyword curry powder dressing, curry salad dressing, dry dressing mix, homemade dressing mix
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 servings
A dry curry seasoning mix you shake together, then blend with vinegar and oil for a mildly spiced dressing. Hard-cooked egg can be stirred in just before serving.

Ingredients

Dry mix

  • 1 teaspoon salt
  • 3/4 teaspoon sugar
  • 1/2 teaspoon dry mustard
  • 1 teaspoon curry powder
  • Dash ground red pepper
  • Dash pepper

Dressing

  • 1 package curry dressing mix
  • 1/4 cup vinegar
  • 1 cup salad oil
  • 1 or 2 finely chopped hard-cooked eggs optional

Directions

  • Place the salt, sugar, dry mustard, curry powder, red pepper, and pepper in a small zip-top bag or jar.
  • Close and shake until the mix is evenly blended.
  • For the dressing, put one package of the dry mix, the vinegar, and the oil in a cruet or a jar with a tight lid.
  • Shake well until blended.
  • Leave the dressing to stand for at least 30 minutes before serving.
  • If you are using eggs, stir in the chopped hard-cooked eggs right before serving.

Notes

Dry mix: airtight container in a cool, dry place up to 6 months. Prepared dressing: refrigerate and use within 3 to 4 days, with or without eggs. Shake well before each use.

Nutrition

Serving: 29g | Calories: 196kcal | Carbohydrates: 0.5g | Protein: 0.1g | Fat: 22g | Saturated Fat: 3.3g | Trans Fat: 0.1g | Cholesterol: 0mg | Sodium: 236mg | Potassium: 5.7mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 0.1IU | Vitamin C: 0mg | Calcium: 1.9mg | Iron: 0.1mg

Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 10 servings from the whole mix with 1/4 cup vinegar, 1 cup salad oil, 1 or 2 finely chopped hard-cooked eggs, optional; dry mustard counted as ground mustard seed, vinegar counted as wine vinegar, salad oil counted as vegetable oil. Brands and portions vary, so use it only as an approximation.