Ginger Dressingdips, dressings, salads, vegetarian 2 oz ginger root 1 medium onion; cut into quarters 3 cup vegetable oil 1 cup vinegar 1 1/3 cup soy sauce 1 3/4 cup water 1/2 cup lemon juice 1 medium garlic clove 1 1/2 tablespoon tomato sauce In a blender or food processor, combine all the ingredients. Refrigerate. Yield: About 8 cups. Snyder writes: "Keep this tangy dressing on hand; you'll find many uses for it." From George Snyder/Grampian, PA in "Kitchen Table: Where Herbs and Spices Make a Difference" column in "The Herb Companion." Oct./Nov. 1995, Vol. 8, No. 1. Pg. 20. Electronic format by Cathy Harned. |
