Malka and shoshana's special passover salad dressing

Yield: 1 Cup

Measure Ingredient
½ cup Oil
¼ cup Vinegar (I like apple cider vinegar best)
⅛ cup Honey
2 tablespoons Onion, minced (a little less if using dry)
1 \N Med-large clove garlic, minced
¼ teaspoon Ground ginger
1 tablespoon Fresh parsley, chopped fine
1 tablespoon Fresh mint or peppermind, chopped very fine (up to 1-1/2)

In blender combine oil, vinegar and honey. Blend. Add remaining ingredients (adjusting for taste). Blend well. Chill in refrigerator in a pretty bottle.

Note: My daughter and I came up with this when we were invited to a seder and asked to bring a salad. About 1 hour before leaving we realized that we probably should bring dressing, too. It has a wonderful sweet, tangy flavor. Posted to JEWISH-FOOD digest V97 #126 by Geoffrey & Michele Withnell <gwithnel@...> on Apr 19, 1997

Similar recipes