Ken Hom's Salad With Curry-Soy Vinaigrette

• 3 tablespoons Japanese soy sauce
• 2 tablespoons Dijon mustard
• 1 teaspoon curry powder
• 1/4 cup sunflower or canola oil
• 12 cups salad greens, rinsed and dried
• 1 large tomato, peeled, seeded and cut in strips
• 3 tablespoons finely chopped fresh chives

1. Combine the soy sauce, mustard and curry powder.
2. Beat in the oil.
3. Place the greens in a bowl, add dressing and toss.
4. Add the tomato and chives, toss again and serve.

soy sauce, mustard, curry powder, sunflower, salad greens, tomato, fresh chives

Taken from cooking.nytimes.com/recipes/11321 (may not work)