Prep 10 mins
Cook 0 mins
This dressing has a wondeful salty-sweet flavor that goes well with green onions, raisins, nuts and fresh apple.
- 6 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon paprika
- 1 teaspoon Dijon mustard
- 2 -3 garlic cloves, minced
- 2 -3 inches gingerroot, peeled and minced
- fresh ground pepper
- Combine in jar with tight-fitting lid. Shake well.
This was the best salad dressing I've ever tasted-it almost made me cry...LOL!! My whole family loves it. I was never a salad eater until I made this dressing. I put all the ingredients into the blender and blended it. I have to keep some in the fridge at all times now. Thank you for this recipe!
Wow! I can't find my favorite ginger dressing at the grocery store so I was happy to find this recipe and even happier that it tastes great! It might be a more helpful if the amount of gingerroot was specified in tsp or Tbsp as the size of the root can vary greatly. Also, I forgot that olive oil congeals in the refrigerator so remember to take it out in time to be usable. This was made for Pick-A-Chef spring 2006.