By momaphet on October 09, 2010
Photo by WiGal
Photo by WiGal
"The Gibson House was a well known restaraunt in the Bay area of CA in the 60's & 70's. The chef who created it said it was good on everything except strawberries!"
Serving Size: 1 (352 g)
Servings Per Recipe: 1
"Very good. I added a bit of soy sauce to this, and found it to be just about perfect. Thanks!"
"This dressing complimented my greens and pear salad perfectly. Am grinning as I thought wow Packer colors. :). Thank you for momaphet for a great recipe."
"Very tangy and refreshing. Loved the ginger. And it was even more amazing the second day, once the flavors melded together. [Made for The All You Can Cook Buffet tag game]"
"Great dressing, very fresh, the ginger is the star here. I omitted the sugar (personal preference) and followed another reviewer and used half the oil. Would work well as a salad accompaniment for any Asian meal."
"Oh, yes! Delicious! I do enjoy making salad dressings rather than buying them, & we thoroughly enjoyed this one over a simple green salad! Thanks so much for sharing it! [Tagged & made in Please Review My Recipe]"
"Easy :: Gorgeous :: Delicious!! I love this dressing for not only salads but as a sauce for fish and meat. I used half the amount of oil (safflower) and two big pieces of crystallized ginger since I was out of fresh ginger. Maybe because of the extra sweetness, I even found it great on strawberries. New favorite!"
"This was a wonderful dressing for our green salad. I cut down on the brown sugar and used my immersion blender to mix it up. Next time I'll use this as a marinade for our chicken. Made for PAC Spring 2011."
"I tried this and thought something's off, but then realized I hadn't put in the vinegar! Delicious dressing I served over lettuce. Thanks! Made for Please Review My Recipe game. :)"
"This dressing is outstanding! It is tangy and sweet and has a little bite from the ginger. The only change I made was to add a small clove of garlic. I throw all the ingredients in a jar and use my hand blender to mix it all up and save time on mincing the ginger, garlic, and onion. This went very well over a mixed green salad with some candied walnuts and dried cranberries. I made a second batch and used it to marinade a chicken I rotisseried and it came out very good."