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Quick Asian Curry Salad Dressing

  • Yield: 6 servings


  • 2 tablespoons white wine vinegar
  • 1 tablespoon dry white wine
  • 1 teaspoon soy sauce
  • One-half teaspoon dry mustard
  • Three-fourths teaspoon curry powder
  • One-half teaspoon sugar
  • One-fourth teaspoon freshly ground black pepper
  • One-fourth cup canola or safflower oil


  • Combine all the ingredients, except the oil, in a bowl and stir until well blended. Whisk in the oil. Chill and serve.