Grandma Renelt’s Fresh Ginger Dressing
I like to drizzle this fresh ginger dressing over my salads any time of year, but its light body and bright flavor is especially nice during the warmth of spring and summer.
Ingredients
- ½ cup extra-virgin olive oil
- ¼ cup rice vinegar (use 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 a larger amount of people.
adapted from my Grandma Renelt's recipe box
Nutrition Information:
Serving: 1 Calories: 224kcal Carbohydrates: 16g Fat: 18g Saturated Fat: 1g Polyunsaturated Fat: 16g Sodium: 24mg Sugar: 15g
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.