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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 54.9
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 97.5 mg
  • Total Carbs: 1.2 g
  • Dietary Fiber: 0.2 g
  • Protein: 0.4 g

View full nutritional breakdown of Easy Ginger-Garlic Sauce calories by ingredient
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Easy Ginger-Garlic Sauce

Submitted by: CHEF_MEG
Easy Ginger-Garlic Sauce

Introduction

I love this recipe! It can be used as a sauce for grilled meats, a dressing for salads or steamed vegetables, or as a marinade for tofu or other lean proteins. You will always find it in my refrigerator.
I love this recipe! It can be used as a sauce for grilled meats, a dressing for salads or steamed vegetables, or as a marinade for tofu or other lean proteins. You will always find it in my refrigerator.

Number of Servings: 12

Ingredients

    2 tablespoons low-sodium soy sauce
    1/4 cup rice wine vinegar
    1 tablespoon tahini*
    2 garlic cloves, minced
    1 tablespoons fresh ginger, chopped
    1 lemon, zested and juiced
    1/2 teaspoon red pepper flakes
    2 teaspoons toasted sesame oil
    1/4 cup olive oil

    * Tahini, a paste made from sesame seeds, can be found in the Mediterranean or Middle Eastern foods aisle of your supermarket.

Tips

No tahini? Use no salt added natural peanut butter instead.

Tahini is a paste made from sesame seeds. You can swap another nut butter in a pinch.

Try marinading boneless chicken in the sauce for a great weeknight supper. Marinate the chicken overnight and you'll get supper on the table in less than 30 minutes. Add on some heat-and-eat (or made-ahead) brown rice, a serving or two of frozen mixed stir-fry vegetables, and a cup of milk, and dinner is served!

This sauce will keep in the refrigerator for 2 weeks.


Directions

Combine all ingredients except olive oil in a mixing bowl. Slowly whisk in the olive oil.
Makes 3/4 cup, 1 tablespoon per serving








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Member Ratings For This Recipe


  • Very Good
    44 of 44 people found this review helpful
    This sause is delicious, the tahini gives it an authentic flavor...
    @KJARD1-tahini is a paste made from sesame seeds. You can purchase it at and ethnic food store or make it at home using some olive oil and sesame seeds. You just grind them adding a little oil as you need till it makes a paste. - 1/18/11

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  • Incredible!
    17 of 17 people found this review helpful
    I really like this sauce, though I had to go to Whole Foods to find Tahini as our grocery selection is pretty limited. Since I cook for one, I portioned out the marinade and froze it in small containers. It thaws and tastes just as good as freshly-made. Used on fish and chicken..very good! - 4/10/12

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  • Incredible!
    11 of 11 people found this review helpful
    Excellent multi-purpose sauce. My son loves it over everything; I add a couple Tbsp. along with a shot of Bragg's Aminos to water for cooking whole grains for yummy pilaf. Possibilities are endless. - 3/16/11

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  • 8 of 8 people found this review helpful
    i made this recipe tonite and put it over salmon and then broiled it....yumo! i left out the olive oil to cut the fat...it was ssssoooooo good...will def make again! - 4/17/11

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  • 7 of 8 people found this review helpful
    This sounds delicious!
    @KJARD1: you probably could use a good-quality peanut butter (one that is just peanuts and salt) as a substitute for the tahini; I've used it with garbanzo beans to make hummus when I was out of tahini. Also, if you have one nearby, Trader Joe's sells tahini in nice small tu - 2/15/11

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  • 7 of 7 people found this review helpful
    @kjardi - tahini is available at our regular grocery store in the ethnic section. it took some searching since i was unfamiliar with it, but i did eventually find it. you can also use it to make your own hummus. - 1/25/11

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  • Incredible!
    6 of 6 people found this review helpful
    This was absolutely scrumptious. I added extra garlic (I'm a garlic lover) and used it as a sauce to cook chicken thighs. Everyone loved it. You might think this would be too spicy from the ingredients but the tahini and the olive oil offset the heat of the ginger and peppers for a tasty result. - 7/19/11

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  • Incredible!
    5 of 5 people found this review helpful
    I've been trying to convert to low sodium and low calories, but still have flavor. That means.....fresh and handmade. Everything in a can or box is killin' me with salt. I can tell this will be a new staple in our home, thanks chef meg. - 1/26/12

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  • 5 of 5 people found this review helpful
    Tahini is made from un-toasted sesame seeds, so it doesn't really taste like sesame oil or peanut butter. Sesame oil has a really strong flavor and a little goes a long way. - 3/4/11

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  • Incredible!
    4 of 5 people found this review helpful
    This is going to be a favorite! To KJARD1, I read that Sesame Oil can be used as a substitute (Ethnic section of the store), also I liked SHIITAKEOISHII suggestion to "...use olive oil and sesame seeds. You just grind them adding a little oil as you need till it makes a paste" - 1/27/11

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  • Incredible!
    3 of 3 people found this review helpful
    I luv this recipe, it sounds just perfect. - 9/20/12

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  • Very Good
    3 of 3 people found this review helpful
    Great taste for giving steamed veggies a lift. I would love to know how long it will keep in the refrigerator i I decide to double the recipe. - 5/18/11

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  • Very Good
    2 of 2 people found this review helpful
    agree that the lemon should be to taste. I use this as a marinade for chicken and as a dressing for a quick red cabbage and bell pepper slaw and on the side - 9/1/12

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  • Very Good
    2 of 2 people found this review helpful
    Maybe my lemon was overly juicy but this was way too lemony for me & I like lemon sauce. No way was DH going to eat it. So I added more tahini and low sodium soy and it balanced out beautifully. I will be careful to add only half the lemon juice next time & taste before adding more. - 6/17/12

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  • 2 of 2 people found this review helpful
    great but I added an extra clove of garlic! - 3/16/11

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  • Good
    2 of 2 people found this review helpful
    not a big ginger fan but i did enjoy this - 1/27/11

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  • 1 of 1 people found this review helpful
    was thinking why make this . but then my mind said to me fresh this is better . love the tang love the snap . a good additive to anything that needs zing . - 7/30/12

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  • Incredible!
    1 of 2 people found this review helpful
    Absolutely delicious & I rarely like Chef Meg's recipes due to lack of flavor. Not so with this sauce. I omitted the olive oil to reduce calories & the lemon juice simply because I didn't have any lemons on hand. Next time I'll double this recipe b/c it goes great with so many things. - 6/6/12

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  • Very Good
    1 of 1 people found this review helpful
    I made just made this with limes instead of lemons, organic red cider vinegar instead of rice wine vinegar, and Fort Bragg amino acids instead of the soy sauce. I also left out the olive oil to reduce fat. 5 minutes prep time is very unrealistic even with a food processor, but it is very tasty. - 2/5/12

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  • 1 of 1 people found this review helpful
    Delish! Great over edamame. Yumm-o! - 6/18/11

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  • Incredible!
    1 of 1 people found this review helpful
    YUMYUM - 3/14/11

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  • Incredible!
    1 of 1 people found this review helpful
    Awesome.... - 3/6/11

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  • Good
    1 of 1 people found this review helpful
    Yummy, and a nice change of pace. - 2/16/11

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  • 1 of 2 people found this review helpful
    Thanks for the tip about the Tahini! I always hesitate to buy it because it comes in such a big container and I always have to throw it away. Now I can make my own!
    Should I toast the seeds first? or grind them raw? - 2/2/11

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  • Incredible!
    1 of 2 people found this review helpful
    Used peanut butter instead of tahini, left out the lemon zest as I just had a squeeze bottle of juice. - 1/19/11

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  • I substitute the olive oil for coconut oil and it turns out great! - 9/17/13

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  • sounds delicious - 3/26/13

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  • Great sauce, made it to marinade chicken and fish for baking, really enjoyed the flavour - 3/18/13

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  • This is good! - 2/8/13

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  • Didn't have tahini, so I used peanut butter. It was excellent. The PB gave a nice, creamy texture to the sauce - 12/31/12

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  • Just what I need, low sodium, but tastes awesome, mmmm hmmm - 12/3/12

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  • Try a bit of this as a dressing over fresh, raw mung beans and napa. Yummy Asian salad! - 11/18/12

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  • very good and easy to make - 10/8/12

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  • makeing this to use on my chicken dinner Sunday. - 9/20/12

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  • What's that noise??? Oh its me smakin my lips!! Loved the marinade recipe!! Thank You!! - 7/9/12

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  • it sounds delicious, wud make it soon - 6/27/12

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  • very tasty loved it this will be a staple in my fridge. - 6/18/12

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  • Look good and okay for those of us avoiding fatty foods - 6/16/12

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  • Yummmmm!!!!! And Ginger is so good for you too...... - 6/16/12

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  • This is an excellent recipe. Takes a little time to prepare, but well worth it and, as written, keeps in the refrigerator.
    I served this on chicken breasts for my daughter-in-law and her mother and they loved it. I had to make another batch to send to Houston with them ;-) - 6/16/12

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  • I'm allergic to soy. Any ideas on a substitute for soy sauce in recipes? - 5/23/12

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  • BLUEBIRDNANNY - You can use white or apple cider vinegar instead of the lemon - use half as much vinegar for whatever amount of lemon is called for in a recipe. Like some others have said, Braggs Liquid Aminos sauce is a great substitute for soy sauce. Good luck! - 4/25/12

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  • I'll need to give this a try. Not too keen on sesame, but it won't do any harm to try it this way! I'm always looking for something different to change the "same old" veggies a bit. Thanks for sharing your recipe. - 4/23/12

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  • Ok substitution questions: For those of us with MSG and Citric (lemon/orange etc) what could we use instead and still mimic flavor?
    Soy Sauce naturally has msg and can't have lemon. This sounds so good in the chicken recipie. - 4/20/12

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  • this is just the kind of recipes we need for our new diet plan - 4/16/12

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  • This is delicious! Great recipe! - 4/16/12

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  • THANKS FOR SHARING SOUNDDS LIKE SOMETHUNG I WOULD LIKE GOING TO TRY TODAY - 4/16/12

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  • Looks good - 4/16/12

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  • So versatile AND delicious. Will make this routinely. - 3/27/12

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  • I would prefer to leave out the oil or at least have less. I want a dressing that has no fat and few calories. - 3/15/12

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  • Yum...cant wait to eat! - 2/12/12

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  • Since the serving size is only 1 TBSP, it's not a lot of fat, and the olive oil is a healthy oil. - 2/5/12

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  • I tried left over saki instead of rice vinegar. It worked great and tasted very good - 2/5/12

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  • I cannot have soy, but I love recipes with tahini, so I am modifying this to meet my needs. YUM! - 2/4/12

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  • Excellent and useful dressing, marinade, dipping sauce! - 1/28/12

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  • Bad
    0 of 5 people found this review helpful
    This tastes very good, but it has way too much fat in it for me. I looked for other recipes on the internet and was much more satisfied with those. - 1/28/12

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  • TOO HOT!
    But without the pepper flakes it was good, very good in fact - 1/26/12

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  • What's tahini? - 1/26/12

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  • sounds good. Can't wait to try it! - 1/21/12

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  • I doubled the recipe (used homemade tahini) and mixed it all in my processor so it was very quick to make. I can see this being a very handy marinade for chicken or pork, salad dressing and sauce over stir fried vegetables. - 1/13/12

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  • This is awesome!! I love this on everything from fish, chicken, as a salad dressing and poured over whole whet pasta and veggies!! - 1/2/12

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  • Yum! Very nice indeed! I have passed this recipe on to my best friend and she loves it too! - 12/31/11

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  • People, read the chefs tips on the sidebar. All the answers to your questions are there. this stuff is so addicting! - 12/31/11

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  • Very tasty--easy to make - 12/31/11

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  • Sounds Yummy! - 12/31/11

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  • good for fish, pilaf, etc. Thanks! - 12/31/11

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  • This tastes so good, and is good FOR you, too !
    Thanks ! - 11/20/11

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  • Made this tonight as a marinade for chicken. It was so delicious! Most definitely making this again. Used peanut butter as sub for tahini which worked great. Only marinated for a couple of hours but cooked in the marinade, in the oven and it came out perfectly, full of flavour! - 11/3/11

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  • Great sauce!!! - 10/31/11

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  • This sauce is great! - 10/27/11

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  • Didn't have any tahini so made it myself. Not as hard as I thought it would be. Everyone liked the dish. Would make this again. - 9/26/11

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  • This is tterrific,as sauce and as marinade! I too will have it on hand,it's so much better than the store bought sesame-ginger dressing. - 6/27/11

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  • yum! - 6/23/11

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  • I have always loved this sauce. Thank you so much. - 6/19/11

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  • Thank you - 6/16/11

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  • can't wait to make today! - 6/16/11

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  • Very versatile recipe with a tasty combination of ingredients. One of my favorite meals is brown rice with steamed vegetables, and this sauce is a flavorful addition to the dish. - 5/28/11

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  • Try lime juice - not bad. - 5/27/11

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  • Incredible!
    0 of 1 people found this review helpful
    We are making this for Memorial Day. Starting it now and we will have 24 hours to marinate before Brunch tomorrow - 5/27/11

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  • A very good utilitarian sauce. It can be used in everything from fish to stir fry. - 4/26/11

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  • Sounds tasty, will try! - 4/21/11

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  • I knew as soon as I saw the combination of ingredients in this recipe that I was going to like this sauce--and I was right. It has become a staple in my refrigerator. I have even tried it using peanut butter for a tasty flavor variation. - 4/13/11

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  • Nice! - 4/8/11

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  • Can't wait to try this, it sounds awesome - just what I was looking for. - 3/30/11

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  • How cool is it that this sauce is so easy! - 3/30/11

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  • Can hardly wait to try it - 3/27/11

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  • chef meg-i cant have sesame oil due to the fact that i get sick can i leave it out or replace it with some thing else - 3/17/11

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  • yummy! - 3/17/11

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  • Sounds quite interesting, will have to try this. - 3/17/11

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  • Question: Can you use this sauce to stir fry chicken and beef, or is it just to be added at the table? I love ginger, it sounds great to me, I'm definitely going to look for the tahini at my grocery store. - 3/16/11

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  • I've often wondered where to find Tahini and now that I know, I think I'll try this sauce! Thanks, Meg! - 3/15/11

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  • Love ginger and garlic sauces with chicken so will make some of this up to have on hand. The only thing I have to head for the store to get is the fresh ginger. - 3/14/11

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  • Sounds easy & tasty souce. Will give it a try. - 3/14/11

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  • Will make this sauce to put on the chicken. Need to get my ingredients soon. - 3/14/11

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  • I noted that some people found Tahini in the ethnic part of the grocery store. My Safeway sells it near the peanut butter. (Maybe because it comes in a jar that looks like Peanut Butter?!?) - 3/12/11

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  • I love sesame oil too but if used in excess, it can detract from the wonderful accent of the ginger so I use less under a half tsp. - 3/12/11

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  • I loved it!!! - 3/12/11

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  • My husband loves ginger...and his birthday is the weekend...i am going to make this with some pork... - 3/9/11

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  • thanks making pork loin for dinner so i am going to give it a try.. - 3/6/11

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  • This recipe is definitly one I will be making...but calorie count is higher than I usually shoot for in a salad dressing... Thank You for the recipe!!! Will use PB and crystalized ginger to make it...(items I always have on hand). - 2/18/11

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