Curry egg salad

½ c mayo

1T curry

2dash Tabasco

1T cumin

½ t celery seed

1T Dijon mustard

2T lemon juice

¼ c mango chutney

12ea hard boiled eggs, chopped

½ c small diced celery

¼ c chopped scallion





Directions;

1. Mix everything together except eggs

2. fold in eggs and seasoned with salt and pepper

Chicky Chickpea Salad

Ingredients

3cups chickpeas rinsed
4ea Red skin potato, diced and sautéed
1\2cup onion diced
1\2cup celery diced
1\4cup cilantro, chopped

1\2cup curry vinaigrette or dressing

1tbls curry powder
1\2tsp cumin
1\2tsp turmeric
2tbl Cilantro minced
1\2tsp ginger, powder
1\2tsp garlic, powder
1\2tsp brown sugar

For vinaigrette
1\2cup apple vinegar
3cups oil

For dressing
3cups mayo

For sauces
Combine all the dry ingredients in a medium bowl, for mayo add to mayo and mix until incorporated. Set aside

For vinaigrette add vinegar to dry and mix. While mixing with a whisk slowly add oil until all is incorporated. Set aside

For salad
Combine first four ingredients, add desired sauce, let set for at least one hour refrigerated
Serve

(for a little spice add 1\4tsp cayenne to dry. You also add 1\2 tablespoon sea salt for depth)

Pecan Chicken Salad

Chicken Pecan and Cranberry Salad with Honey Vinaigrette

Makes: 6 to 8 servings


INGREDIENTS

1/2 cup honey
1 teaspoon curry spice
Generous pinch of cayenne
Pinch of salt
1 cup pecan halves
1/4 cup cider vinegar
1 heaping tablespoon Dijon mustard
1/3 cup extra virgin olive oil
6 to 8 cups assorted salad greens (such as baby spinach or arugula, spring mix)
1 cup sun dried cranberries
4 each cooked and sliced chicken breast (brined is optional)


INSTRUCTIONS
For the spiced pecans:

1. Heat oven to 375°F and arrange a rack in the middle. Combine half of the honey with the spice, cayenne, and salt in a small bowl and mix well. Add pecan halves and stir until well coated. Spread out on a baking sheet. Bake until honey bubbles and nuts are toasted, about 15 to 20 minutes. Set aside to cool.


For the vinaigrette:

1. Combine remaining honey, apple cider vinegar, and Dijon mustard in a small bowl and whisk. Add olive oil in a slow stream and whisk until well incorporated.


For the salad:

1. Arrange salad leaves on a serving platter or divide among individual serving plates. Scatter cranberries and spiced pecans over leaves. Add tomato and onion. Pour apple cider vinaigrette over salad and serve.

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