Carrot Ginger Vinaigrette

"The foundation of this recipe comes from a cooking class I took from the chef at the Wildflower Restaurant at snowbird ski resort. I tweaked it a little (I think the recipe had flaws that he himself would have tweaked). This is very colorful and I'm sure fairly nutritious. We eat it over mixed greens with a few tomatoes."
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Ready In:
2 cups




  • Combine carrots, vinegar, ginger, honey, onions, and garlic clove in blender or food processor (I use a food processor).
  • Add oil in a slow drizzle while continuing to blend.
  • Blend until desired thickness is reached.
  • Salt and Pepper to taste.
  • I think the amount of ginger was about 1/2 Tablespoon and the honey about 2 Tablespoons (adjust to taste if you don't have a good kitchen scale).
  • Shallots can be used in place of onion and garlic.

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