Curry Lime Dressing with Arugula & Pepper Salad

Name: Curry Lime Dressing with Arugula & Pepper Salad
Total time: PTM
Yield: 4
Ingredients: 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; ">&nbsp

Recipe Information

Total Time:

15 minutes

Servings:

A festival of Asian flavors, with chiles, fish sauce and green curry create a quick and delicious curry sensation.

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.