Ginger Dressing
Yield: 8 servings
Made with freshly grated ginger, this sweet and tangy Ginger Dressing is here to add some zip and zing to any salad! It's a family favorite, originally from my grandma's kitchen.
Ingredients
- ½ cup extra-virgin olive oil
- ¼ cup plain rice vinegar (not "seasoned")
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon finely grated, loosely packed, fresh ginger (Use a microplane zester to grate very finely.)
- ¼ teaspoon fine sea salt
- ⅛ teaspoon finely ground black pepper
Instructions
- Combine all ingredients in a pint jar and shake vigorously to combine and emulsify. (If you like a perfectly smooth and blended dressing, use an immersion blender to quickly blitz everything together.)
- Store in a pint jar in the refrigerator for up to 10 days. Shake vigorously before each use. If the oil solidifies in the fridge, place the jar on the counter 20-25 minutes prior to serving, then shake to combine.
Notes
I often add more ginger, because I REALLY like ginger - but I always feel like the amount listed pleases more people.
from my Grandma Renelt
Nutrition Information:
Serving: 1tablespoon Calories: 139kcal Carbohydrates: 5g Protein: 0.1g Fat: 14g Saturated Fat: 2g Polyunsaturated Fat: 1g Monounsaturated Fat: 10g Sodium: 94mg Potassium: 10mg Fiber: 0.1g Sugar: 4g Vitamin A: 2IU Vitamin C: 0.1mg Calcium: 2mg Iron: 0.1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.