| 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 |
T |
Onion, minced a little less |
|
|
if using dry |
| 1 |
|
Med-large clove garlic |
|
|
minced |
| 1/4 |
t |
Ground ginger |
| 1 |
T |
Fresh parsley, chopped fine |
| 1 |
T |
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
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”