Ginger VinaigretteSubmitted by: NORJUNMA1
IntroductionFrom the folks at Epicurious, this makes a great salad dressing and glaze for fish and shellfish. From the folks at Epicurious, this makes a great salad dressing and glaze for fish and shellfish.
* 2 green onions, chopped
* 2 garlic cloves
* 2 tablespoons sesame oil
* 2 tablespoons soy sauce
* 2 tablespoons rice vinegar
* 1 tablespoon chopped peeled fresh ginger
* 1 tablespoon honey
* 1/4 cup canola oil
2) Add Oil slowly while blending, until well mixed.
3) Serve immediately, or use withing 24 hours. If keeping stored in the refrigerator, keep covered, and be sure to allow 30 minutes before serving to come to room temperature.
Number of Servings: 12
Recipe submitted by SparkPeople user NORJUNMA1.