Walnuts, extra virgin olive oil, Balsamic vinegar, brown sugar, curry and mustard blended till creamy. Soy bacon bits added for bacon flavor. Heat from the curry and mustard create an unexpected flavor punch!

Makes 1-2/3 cups

1/2 c. shelled walnuts

1/2 c. extra virgin olive oil

1/2 c. Balsamic vinegar

1 t. garlic powder

1 t. onion powder

1 t. dry mustard

1 t. mild curry powder

1/2 t. salt

1/4 c. dark brown sugar

1/2 c. water

1 T. soy bacon bits

1/4 t. maple flavoring (not maple syrup)

Place all ingredients, except soy bacon bits and maple flavoring, in blender container. Blend till smooth.

Transfer to bowl. Add soy bacon bits and maple flavoring. Stir, then let sit till soy bacon bits plump up.

Notes: As much as you might be tempted to use maple syrup instead of maple flavoring, the maple flavoring will give the dressing a maple flavor; maple syrup won’t.

This is a strong-flavored dressing. You won’t need much per salad serving.

Most chefs wouldn’t pair curry with maple walnut. This chef did with great results.

Salad Suggestion:

spinach, hearts of romaine, red grape tomatoes – halved, cucumber, sweet onion


Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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