Soy Ginger Vinaigrette |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 big pieces peeled, fresh ginger (about 1 ounce each) | 1/2 cup soy sauce | 1/2 cup freshly squeezed orange juice |
| 1 sprig rosemary | 1/2 cup Dijon mustard | 3 tablespoons balsamic vinegar |
| 1 cup olive oil | ||
| 1 | Soak the ginger in the soy sauce, orange juice, and rosemary. After about 1 hour, discard the rosemary, and finely mince the ginger with a very sharp knife. Return the ginger to the mixture. Put the mustard in a mixing bowl, whisk in the orange juice mixture and vinegar, and slowly stir in the olive oil. |