Tea salad dressing
- Minutes to Prepare:
- Number of Servings: 20
Ingredients
1 Cup Sencha Green Tea 6 clove Garlic 4 tbsp. Ginger Root or ginger paste1 tbsp chopped Shallots 2 tbsp Seasame Oil (by TSBYAMBER) 4 tbsp Canola Oil 6 tbsp Lemon juice 4 tbsp Alessi White Balsamic Vinegar 4 tbsp Fish Sauce 2 tsp MORTON Sea Salt, Fine Salt
Cover tea leaves with boiling water. Steep 10 minutes. [Alternate: save tea leaves from your daily green tea drinking until you accumulate the used leaves of 1 C. dried leaves. ] Rinse with cool water. Discard twigs and stems. Later, cover leaves with cold water for 1 hour. Drain and rinse. Squeeze. Place leaves in food processor or blender and add other ingredients. Process until texture of past. Store in jar in refrigerator. Lasts well for many months.
Serving Size: 20 servings
Number of Servings: 20
Recipe submitted by SparkPeople user MSORANGEBLOSSOM.
Serving Size: 20 servings
Number of Servings: 20
Recipe submitted by SparkPeople user MSORANGEBLOSSOM.
Nutritional Info Amount Per Serving
- Calories: 53.8
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 503.2 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 0.1 g
- Protein: 0.3 g
Member Reviews
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USMAWIFE
except for the fish sauce, this sounds great to me - 4/1/21
Reply from MSORANGEBLOSSOM (4/6/21)
Try making it substituting soy sauce or Bragg's aminos for the fish sauce.