Ginger Salad Dressing
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
tablespoon |
olive oil |
|
1 |
medium |
shallot -- finely minced |
|
1 |
tablespoon |
no salt added tomato paste |
|
1 |
clove |
garlic -- finely minced |
|
1 |
tablespoon |
ginger root -- finely minced |
|
1/2 |
cup |
olive oil |
|
1/3 |
cup |
rice wine vinegar |
|
1 |
tablespoon |
low sodium soy sauce |
|
1 |
tablespoon |
brown sugar -- packed |
|
1 |
tablespoon |
fresh lemon juice |
|
1 |
teaspoon |
sesame oil |
| 1/2 | teaspoon | sesame seeds, toasted |
| Heat 1 tablespoon oil in saucepan over medium heat. Add shallot and cook until softened two to three minutes. Add tomato paste, ginger, and garlic and cook for 30 seconds. Remove from heat. Add remaining ingredients except olive oil mixing well. Drizzle in olive oil whisking constantly to
combine. |
| Per Serving : 102 Calories; 11g Fat (90.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 52mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates. |