| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Dressing, Salad |
12 |
Servings |
INGREDIENTS
| 1/3 |
c |
Honey |
| 1/4 |
c |
Dijon Mustard |
| 1 |
|
Clove garlic, minced |
| 2 |
T |
Fresh lemon juice |
| 1/4 |
c |
Rice vinegar |
| 1 |
c |
Light vegetable oil, Canola |
| 1/2 |
t |
Sesame oil |
INSTRUCTIONS
In a blender or food processor combine the honey, mustard, garlic,
lemon juice and vinegar. Process until well mixed, about 1 minute.
With the motor running, add the canola (light) oil and sesame oil in a
slow, steady stream, processing until the dressing is smooth, with a
creamy texture. Store, covered, in refrigeration. the flavor will
improve if made several hours before using. NOTE: If the dressing
becomes too thick whisk in a couple of tablespoons of water. Makes
about 1 1/2 cups. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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