Aubergine ginger-soy salad dressing

Yield: 1 Cup

Measure Ingredient
⅛ cup Picked ginger; (available in the Oriental section of most large supermarkets as well as in specialty stores)
¼ cup Soy sauce
½ cup Vegetable
2 tablespoons Chopped fresh parsley
1 tablespoon Sugar; or to taste
⅓ cup Red wine vinegar

This recipe comes from the February 1998 copy of Yankee magazine. It is very good, and going to become one of our favorite's.

This lively dressing goes well with flavorful greens such as watercress, arugula, and mizuna, as well as mixed lettuces. It's also tasty as a marinade for cooked vegetables, including beets, carrots, and broccoli.

1. Place all ingredients in blender and process for 1 minute.

2. refrigerate, covered, until chilled, about 1 hour.

3. Toss with salad and serve.

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 5, 1998

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