Category Archives: Salads

Curry Mac Salad

DSC_0039

Curry adds a special flair to the classic mac salad. Back 8 years ago a co-worker said she always put it in her mac salad, egg salad or tuna salad. And ever since then I couldn’t NOT add curry to the dressing.

You might be tempted to add more than a 1/2 teaspoon in this recipe, but I’d hafta warn you that anything more would be too much. The flavors become stronger as it sits in the refrigerator.

Curry Mac Salad (4-6 servings)

Ingredients:

  • 2 cups uncooked macaroni or shells
  • 2 hard boiled eggs, chopped
  • 1/4 cup celery, chopped
  • 1/4 cup pickles, chopped
  • 1/2 cup mayonnaise
  • 2 teaspoons sugar
  • 2 tsp. vinegar
  • salt and pepper to taste
  • 1/2 tsp. yellow curry
  • paprika (optional)

Directions:

1) Cook two cups of macaroni or pasta shells, drain and rinse in cold water. Combine all ingredients. Salt and pepper to taste. Sprinkle with paprika (optional). Cover and chill for at least 2 hours before serving to let the flavors become stronger.

______________________________________________________________________

DSC_0032

This is the brand of curry I usually use.

DSC_0035  

Combine all ingredients together in a large bowl.

DSC_0043 

Sprinkle with paprika (optional) Let sit in fridge for at least 2 hours before serving. The longer it sits, the stronger the curry flavor gets.

Yogurt Curry Dressing

DSC_0009

I have this problem that really isn’t a problem at all.

My non-problem is the fact that I try to ‘diet’ the first half of the year so I can enjoy eating what I want the second half of the year. And by ‘diet’ I don’t mean starve and eat rabbit food 24/7. What I do is eat salads and fruit for the majority of my meals, eat meat 1-2 times a week, fish 2+ a week, and splurge on one greasy, super-indulgent meal once a week. The only fat I try to use for cooking is olive oil (mild olive oil for sautéing), and I will use butter sparingly (because margarine = the devil). Oh, and try to drink 8 glasses of water a day. You probably won’t be able to, but if you have it in the back of your mind to attempt to, you’ll drink a lot more than if you don’t try.

When we feel like we’re starving, we aren’t really ever starving. I don’t know many people who are actually starving when they say they are. Maybe you’re just thirsty. Just because your stomach is rumbling doesn’t necessarily mean you have to woof down a quarter pounder with cheese to curb your hunger. Maybe you need a couple glasses of water. Maybe you’re just dehydrated. Or maybe you just need a handful of nuts for protein. Or a hard boiled egg.  So….rumbling tummy does not equal starvation.

I used to make the same New Years resolution every year, to shed 10-20 pounds. One year I actually did it. I lost 20 pounds in a summer. I went from a size 10 to a size 2. It didn’t make me happy though. Because nobody noticed it. In fact, my grandma actually commented that I needed to lose weight. I also realized I never did it for myself. So, be healthy for yourself, not for the people around you. You’ll never be happy if you care what you look like towards others.

I’ve always avoided talking about weight or dieting on my blog. That’s because I love food. The word ‘dieting’ is just pure evil. It represents all that is wrong in the world. People are always unhappy when they’re dieting. That’s because it’s evil, as I’ve stated before. What I’ve learned to do is eat sensibly for the long run, so I can enjoy the holiday splurges. Or once a week splurges. Birthday splurges. Weekend splurges. Okay…as long as you don’t splurge more than you eat sensibly, you’re good to go.

With that whole spiel, here is a recipe for yogurt curry dressing. The yogurt gives the texture you expect from creamy, fattening dressings and the curry, garlic, ginger and onion gives it the uumph. It tastes indulgent even though it’s pretty healthy. You can use low-fat yogurt or non-fat yogurt.

Yogurt Curry Dressing (Makes 1 1/2 cups)

printable recipe

Ingredients:

  • 1 1/2 cups low-fat or non-fat plain yogurt
  • 1 tsp. extra-virgin olive oil
  • 2 tbsp.  minced ginger
  • 1/3 cup chopped onion
  • 2  tsp. minced garlic
  • 2 tsp. yellow curry
  • 3/4 teaspoon coarse salt
  • 1 tsp. sugar
  • 2 tsp. fresh lemon or lime juice

 

Directions:

1) Combine ingredients. Drizzle over salad. Or refrigerate in airtight container for up to two days.

__________________________________________________________________

The yogurt/curry combination complements hard boiled eggs and chickpeas well, in my opinion. My salad consists of romaine lettuce, chickpeas, one hard boiled egg, and cherry tomatoes.

DSC_0001

Blog Widget by LinkWithin