Ginger Sesame Vinaigrette
Recipe: #9150
April 20, 2013
Categories: One-Pot Meal, Gluten-Free, Heart Healthy, Low Carbohydrate, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Oil, Salad Dressing, more
"We eat raw veggie salads everyday so I quadruple this recipe which gives us about a cup of vinaigrette. will keep for three days in the refrigerator. Shake well before using."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (21.7 g)
- Calories 110.4
- Total Fat - 11.6 g
- Saturated Fat - 1.9 g
- Cholesterol - 5 mg
- Sodium - 89.3 mg
- Total Carbohydrate - 0.4 g
- Dietary Fiber - 0 g
- Sugars - 0 g
- Protein - 1.2 g
- Calcium - 1.7 mg
- Iron - 0.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine vinegar and shallot in small jar; let sit for 5 minutes.
Step 2
Add olive oil, sesame oil, honey, chili-garlic sauce, ginger, salt, and pepper to jar, affix lid, and shake vigorously until emulsified, about 30 seconds.
Tips
No special items needed.
6 Reviews
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