| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Dressing, Salad |
12 |
Servings |
INGREDIENTS
| 1/3 |
c |
Honey |
| 1/4 |
c |
Dijon Mustard |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Fresh lemon juice |
| 1/4 |
c |
Rice vinegar |
| 1 |
c |
Light vegetable oil (Canola) |
| 1/2 |
ts |
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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