| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 1 | Cup | ||
INGREDIENTS
| 1/8 | c | Picked ginger, available in |
| the Oriental section of | ||
| most large supermarkets | ||
| as | ||
| well as in specialty | ||
| stores | ||
| 1/4 | c | Soy sauce |
| 1/2 | c | Vegetable |
| 2 | T | Chopped fresh parsley |
| 1 | T | Sugar, or to taste |
| 1/3 | c | Red wine vinegar |
INSTRUCTIONS
This recipe comes from the February 1998 copy of Yankee magazine. It is very good, and going to become one of our favorite's. This lively dressing goes well with flavorful greens such as watercress, arugula, and mizuna, as well as mixed lettuces. It's also tasty as a marinade for cooked vegetables, including beets, carrots, and broccoli. Place all ingredients in blender and process for 1 minute. refrigerate, covered, until chilled, about 1 hour. Toss with salad and serve. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 5, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1662
Calories From Fat: 1108
Total Fat: 125.1g
Cholesterol: 0mg
Sodium: 3273.4mg
Potassium: 2421.9mg
Carbohydrates: 122.5g
Fiber: 21.6g
Sugar: 13.7g
Protein: 22.4g