| 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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