Ginger Vinaigrette Salad Dressing Recipes

GINGER SALAD DRESSING

Ginger Salad Dressing image

Love ginger? You'll love this homemade salad dressing recipe! It's full of fresh ginger flavor, balanced by a touch of maple syrup and apple cider vinegar. Recipe yields 3/4 cup dressing.

Provided by Cookie and Kate

Time 5m

Number Of Ingredients 7

Ingredients

½ cup extra-virgin olive oil
2 tablespoons apple cider vinegar, to taste
2 tablespoons Dijon mustard
1 tablespoon maple syrup or honey, to taste
2 teaspoons finely grated fresh ginger
½ teaspoon fine sea salt
About 20 twists of freshly ground black pepper

Steps:

In a jar or small bowl, whisk together all of the ingredients until fully blended. Sometimes, if your mustard is cold, it will need a few minutes to warm up before it fully incorporates.
Taste, and adjust if necessary-for more tartness, add another teaspoon of apple cider vinegar, or for more sweetness/balance, add another teaspoon or two of maple syrup (I usually add one).
This salad dressing will keep well in the refrigerator for up to 10 days. Real olive oil can solidify slightly when cold; if that happens, simple let it warm to room temperature for a few minutes or microwave it in a microwave-safe jar for no more than 15 to 30 seconds.

Nutrition Facts : ServingSize 1 tablespoon, Calories 88 calories, Sugar 1 g, Sodium 158.7 mg, Fat 9.3 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 1.3 g, Fiber 0 g, Protein 0 g, Cholesterol 0 mg

REFRESHING LEMON-GINGER DRESSING

Refreshing Lemon-Ginger Dressing image

This dressing is wonderfully light and tangy; serve over salad. It goes perfect with my squished kale salad (see my recipe box for this). Made as directed, this recipe is gluten free, wheat free, soy free, dairy free, and corn free. I use my Vitamix® to blend the dressing together. Enjoy!

Provided by Karra Showen

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes

Time 10m

Yield 16

Number Of Ingredients 5

Ingredients

1 ½ cups olive oil
1 ¼ cups lemon juice
½ cup apple cider vinegar
¼ cup minced fresh ginger
½ teaspoon salt

Steps:

Blend olive oil, lemon juice, apple cider vinegar, ginger, and salt together in a high-powered blender until smooth.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 2 g, Fat 20.3 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2.8 g, Sodium 73.8 mg, Sugar 0.5 g

SESAME GINGER VINAIGRETTE

Sesame Ginger Vinaigrette image

My decision to devote this week's recipes to salad dressings was partly a reaction to my son's request for a bottled sesame ginger dressing. "We don't buy dressings in this house," I said huffily. The next day I looked at a bottle of sesame soy ginger dressing at a local market and was horrified to see that the second listed ingredient was sugar. I thought: I can make something sort of sweet and do better than that. And so I did. This dressing is great with green salads and cooked vegetables, as well as with noodles and grains.

Provided by Martha Rose Shulman

Categories easy, quick, weekday, condiments

Time 5m

Yield Makes 2/3 cup

Number Of Ingredients 8

Ingredients

1 garlic clove, finely minced or puréed
1 teaspoon finely minced ginger
3 tablespoons rice vinegar
1 teaspoon soy sauce
1 teaspoon brown sugar or agave nectar
5 tablespoons canola oil or light sesame oil
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds

Steps:

Place all of the ingredients in a minichop or blender (because the amounts are small, I prefer a minichop) and blend until homogenized.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 17 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 55 milligrams, Sugar 1 gram, TransFat 0 grams

SOY GINGER VINAIGRETTE

Soy Ginger Vinaigrette image

Perfect for Asian themed salads, and reminiscent of those found in japanese steakhouses, this one was found in the Fall '09 Simply Homemade flyer.

Provided by Katzen

Categories Salad Dressings

Time 10m

Yield 1 1/2 Cups, 12 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup canola oil or 3/4 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
2 green onions, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, finely chopped
1 tablespoon honey

Steps:

Place all ingredients in a jar. Cover and shake until well combined.
Store in refrigerator for up to one week.

GINGER VINAIGRETTE

Ginger Vinaigrette image

Make and share this Ginger Vinaigrette recipe from Food.com.

Provided by Julesong

Categories < 15 Mins

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon ginger, minced
2 tablespoons shallots, minced
1 tablespoon rice wine vinegar
2 tablespoons lime juice
2 teaspoons soy sauce
1/4 cup oil, olive
1/2 teaspoon oil, sesame
black pepper

Steps:

Combine all ingredients and whisk to blend well.
Store in refrigerator for a short period.
Serve with hearty salads, fish, beef, or vegetable chunks.

Nutrition Facts : Calories 45.8, Fat 4.8, SaturatedFat 0.6, Sodium 56.3, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 0.2

ASIAN SALAD WITH SESAME GINGER VINAIGRETTE

Asian Salad with Sesame Ginger Vinaigrette image

Provided by Olivia's Cuisine

Time 15m

Number Of Ingredients 16

Ingredients

1 cup shelled edamame, frozen
4 cups packed baby spinach
2 cups watercress (thin stems and leaves only)
2 carrots, peeled and julienned
4 broccoli stems, peeled and julienned
1 green mango, peeled and julienned
1 medium cucumber, thinly sliced
1 teaspoon finely minced ginger
1 garlic clove, minced
2 teaspoons agave nectar
3 tablespoons rice vinegar
1 teaspoon soy sauce
5 tablespoons canola oil
2 tablespoons sesame oil
1/3 cups peanuts, crushed
2 tablespoons toasted sesame seeds

Steps:

Combine all the ingredients in the blender and blend until smooth. Reserve.
Start by cooking edamame according to package instructions.
Place all the salad ingredients (including the cooked edamame) in a bowl, drizzle with the dressing and toss.
Garnish with sesame seeds and crushed peanuts and serve.

LEMON-GARLIC VINAIGRETTE

Lemon-Garlic Vinaigrette image

While a 1-to-2 acid-to-oil ratio is common for vinaigrette, shifting it to 1-to-1½ yields a dressing with a brighter flavor and fewer calories. That means for every ½ cup of acid, such as vinegar or lemon juice, use 3/4 cup of oil. Here's a good all-purpose take on the formula.

Provided by Carolyn Malcoun

Categories Vinaigrette Salad Dressing Recipes

Time 5m

Number Of Ingredients 7

Ingredients

¾ cup extra-virgin olive oil
5 tablespoons red-wine vinegar
3 tablespoons lemon juice
1 ½ tablespoons Dijon mustard
1 clove garlic, grated
¾ teaspoon salt
Ground pepper to taste

Steps:

Combine 3/4 cup oil, 5 tablespoons vinegar, 3 tablespoons lemon juice, 1 1/2 tablespoons mustard, garlic, 3/4 teaspoon salt and pepper in a jar with a tight-fitting lid. Shake until well blended.

Nutrition Facts : Calories 130 calories, Fat 14 g, SaturatedFat 2 g, Sodium 191 mg

GINGER VINAIGRETTE

Ginger Vinaigrette image

Categories Food Processor Garlic Ginger No-Cook Salad Dressing Soy Sauce Bon Appétit

Yield Makes about 3/4 cup

Number Of Ingredients 8

Ingredients

2 green onions, chopped
2 garlic cloves
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon chopped peeled fresh ginger
1 tablespoon honey
1/4 cup canola oil

Steps:

Blend first 7 ingredients in food processor. With machine running, gradually add oil and process until well blended. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before using.)

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