Maybe Capo's Curry Pineapple Salad Dressing

Capo's Cafe in the Virginia Highlands area of Atlanta served a delicious Curry Pineapple salad dressing. Years of searching the internet has only turned up a single salad dressing recipe that combines curry powder with pineapple juice. This recipe seems similar to Capo's, but my recollection is foggy. I usually gobbled down the salad, already a bit foggy from sangria enjoyed while waiting for the table, and overly eager for the Capo's Split of Chicken Diablo and Fettuccine Alfredo. Recipe feedback and adjustments are welcome.

• ½ cup plain Greek yogurt
• ½ cup mayonnaise
• ½ cup Unsweetened Pineapple Juice
• 2 Tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1 to 3 teaspoons curry powder
• Salt and pepper to taste

Combine the wet ingredients and minced garlic in a bowl.

Whisk in 1 teaspoon of curry powder. Brands vary in potency, add more to taste.
Season with salt and pepper to taste.

Cover and Refrigerate.

From: savorthebest.com

Capo's Sangria

After years of searching, a long sought recipe has finally popped up! Capo's Sangria was such a treat. We often had a glass while waiting for a table, and always when we enjoyed the Capo's Split of Chicken Diablo and Fettuccine Alfredo. Capo's will always be a positive memory, and recreating some of their best recipes is a great way to celebrate those days. Big thanks to Debi Loftis for posting the original full batch recipe on Facebook. 

The full four gallon batch is good for a group, but the table below scales it down for smaller volumes, e.g. 1/4 scale for one gallon, 1/5 scale for 100 ounces using minimal whole fruit, and 1/10 scale for a 50 ounce pitcher. Please enjoy responsibly. Cheers!

Also try Capo's Split of Chicken Diablo and Fettuccine Alfredo:

http://myfavoritecomfortfood.blogspot.com/2016/04/capo-chicken-diablo-and-fettucine.html