Give vinaigrette a lovely Indian flavor profile by using our Bombay Dip Mix. A fusion of Indian flavors (Tandoori) and a South American chili (just a bit of heat). It’s delicious, and very versatile. Use with your favorite green salad, pasta salad or to dress cooked vegetables. This dressing is especially interesting with roasted or fried Brussels sprouts.
Roasted Brussels Sprouts Salad with Bombay Vinaigrette Dressing is pictured. The dish is composed of roasted Brussels sprouts drizzled with pomegranate molasses part way through roasting, tossed with candied pecans and Bombay dressing, then garnished with pomegranate seeds and served warm. This is a lovely new flavor profile for any dinner party side. Brussels Sprouts seasoned with salt and pepper and fried or roasted are delicious tossed with this vinaigrette dressing (pictured). They are great as a side dish, but amazing served warm as appetizer finger foods.
OTHER DELICIOUS WAYS TO USE THIS MIX:
Green Salad Dressing & Salad Recipe: Delicious as the vinaigrette dressing on a salad of beets, goat cheese, walnuts and arugula or spinach. Add dried cranberries or cherries for a touch of sweetness if desired. Roasted Beet & Goat Cheese Salad with Bombay Vinaigrette is a delightful addition to your summer dinner party menu.
Marinade: Use as a marinade for chicken, shrimp, pork or veggies like zucchini, yellow squash or mushrooms. Slice veggies about 1/4” thick. Broil or grill as usual. Your summer cookout guests will love the new flavors.
Dipping Sauce: Use as a dipping sauce for cooked shrimp, chicken or pork.
TIP: For marinade or dipping sauce, reduce lemon and/or add honey to taste.
Makes about 1-1/2 cups dressing.
No artificial colors, ingredients or preservatives added.
Ingredients: Tandoori Powder, granulated onion, aji Amarillo chili powder, lemon juice powder.
Allergen Info: Some ingredients packaged on equipment that also packages peanuts and tree nuts.