Ginger Vinaigrette
Published September 5, 1992
- Total Time
- 5 minutes, plus refrigeration
- Rating
- Comments
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Ingredients
¼ cup grated ginger
1 cup flat-leaf parsley leaves
½ cup olive oil
½ cup rice-wine or cider vinegar
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced coriander leaves
¼ teaspoon minced shallot
¼ teaspoon salt
¼ teaspoon freshly ground pepper
Nutritional analysis per serving
8 grams carbs; 582 calories; 40 grams monosaturated fat; 6 grams polyunsaturated fat; 8 grams saturated fat; 54 grams fat; 1 gram fiber; 339 milligrams sodium; 2 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients in a blender. Puree until smooth. Store in a covered container in the refrigerator for up to 3 days.
Private Notes
Comments
I found this to be too sour and I couldn’t taste the ginger as much as I wanted to. I used apple cider vinegar which was probably not the better choice between the two options.
I found this to be too sour and I couldn’t taste the ginger as much as I wanted to. I used apple cider vinegar which was probably not the better choice between the two options.
@Lisa I added a tsp of honey and think it balanced it out nicely