Ginger Sesame Vinaigrette Food

SESAME GINGER VINAIGRETTE

Steps:

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

SESAME-GINGER VINAIGRETTE

Steps:

• Place sesame oil, rice vinegar, green onion, ginger, maple syrup, salt, and pepper in a screw-top jar. Cover and shake well to combine.

GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE

Steps:

• Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
• Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
• Combine 1/3 cup rice vinegar, 1/4 cup toasted sesame seed, 1 tablespoon soy sauce, 2 teaspoons finely chopped ginger, and 2 teaspoons minced garlic in blender container. Cover; blend until smooth. Slowly add 2/3 cup canola oil and 1/3 cup sesame oil in thin stream, until blended. Makes about 1-1/2 cups.

GINGER VINAIGRETTE

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.

SESAME GINGER VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Drizzle over salad; toss to coat.

ASIAN SALAD WITH SESAME GINGER VINAIGRETTE

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.

SOBA NOODLE SALAD WITH SESAME GINGER SOY VINAIGRETTE

Steps:

• Bring a large pot of salted water to boil and add soba noodles. Cook according to package instructions adding the green beans 2 minutes before the end of cooking time.
• Drain noodles and green beans in a strainer and rinse with cold water to stop cooking process. (This keeps the beans bright green.)
• In the bottom of a medium bowl, whisk together the vinaigrette: lime juice, soy sauce, sugar, ginger, sesame oil, and sambal oelek (chili paste).
• Add the soba noodles and green beans to the bowl with the vinaigrette along with the grated carrot, scallions, and black roasted sesame seeds.
• Toss well to coat and season with salt and pepper to taste before serving.

SESAME GINGER VINAIGRETTE DRESSING

Steps:

• Toast sesame seeds in a dry, hot skillet just until they turn brown and begin to pop.
• Be careful not to burn them.
• In a food processor blend vinegar, ginger, soy sauce and sesame seeds.
• Slowly blend in sesame oil until emulfisified.
• Refrigerate and Enjoy!

GINGER-SESAME VINAIGRETTE

Steps:

• Whisk the vinegar, ginger, sesame oil and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple grinds of pepper.

GINGER-SESAME DRESSING

Steps:

• Combine all the ingredients in a blender. Add 2 tablespoons of water. Process until smooth.

GINGER VINAIGRETTE

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.)