| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Cup | ||
INGREDIENTS
| 1/2 | c | Oil |
| 1/4 | c | Vinegar (I like apple cider vinegar best) |
| 1/8 | c | Honey |
| 2 | tb | Onion, minced (a little less if using dry) |
| 1 | Med-large clove garlic, minced | |
| 1/4 | ts | Ground ginger |
| 1 | tb | Fresh parsley, chopped fine |
| 1 | tb | Fresh mint or peppermind, chopped very fine (up to 1-1/2) |
INSTRUCTIONS
In blender combine oil, vinegar and honey. Blend. Add remaining ingredients (adjusting for taste). Blend well. Chill in refrigerator in a pretty bottle. Note: My daughter and I came up with this when we were invited to a seder and asked to bring a salad. About 1 hour before leaving we realized that we probably should bring dressing, too. It has a wonderful sweet, tangy flavor. Posted to JEWISH-FOOD digest V97 #126 by Geoffrey & Michele Withnell <gwithnel@concentric.net> on Apr 19, 1997
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