Ginger Vinaigrette
- Total Time
- 5 minutes, plus refrigeration
- Rating
- Comments
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Ingredients
Yield:One cup
- ¼cup grated ginger
- 1cup flat-leaf parsley leaves
- ½cup olive oil
- ½cup rice-wine or cider vinegar
- 2tablespoons fresh lemon juice
- 1teaspoon Dijon mustard
- 1teaspoon minced coriander leaves
- ¼teaspoon minced shallot
- ¼teaspoon salt
- ¼teaspoon freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
582 calories; 54 grams fat; 8 grams saturated fat; 0 grams trans fat; 40 grams monounsaturated fat; 6 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 339 milligrams sodium
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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- Step 1
Combine all ingredients in a blender. Puree until smooth. Store in a covered container in the refrigerator for up to 3 days.
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Comments
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Lisa
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.
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