Ginger Vinaigrette Salad Dressing Food

GINGER VINAIGRETTE

Ginger Vinaigrette image

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

Provided by Julesong

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

CARROT GINGER DRESSING

Carrot Ginger Dressing image

What makes the salad dressing often served in sushi restaurants so delicious? The orange gives away the carrots, but everything else is blended into a smooth, tangy and well-balanced vinaigrette. Apple is used as an unexpected natural sweetener and miso adds a salty complexity. Be sure to find white miso; it is subtly sweet and mellow compared to other varieties and won't affect the color of your dressing.

Provided by Food Network Kitchen

Categories condiment

Time 10m

Yield about 1 1/4 cups

Number Of Ingredients 8

Ingredients

1 large carrot, peeled and roughly chopped (about 4 ounces)
1/2 red apple, such as Gala, Honeycrisp or Fuji, peeled, cored and roughly chopped (about 3 ounces)
One 1 1/2-inch piece fresh ginger, peeled and roughly chopped
1 clove garlic, peeled
1/4 cup white miso
1/4 cup unseasoned rice vinegar
3 tablespoons toasted sesame oil
Kosher salt and freshly ground black pepper

Steps:

Add the carrot, apple, ginger, garlic, miso, rice vinegar, sesame oil, 1 teaspoon salt and 1/4 teaspoon pepper to a blender. Puree until smooth. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help the ingredients blend completely.) Season to taste with salt and pepper.
Use immediately or transfer to an airtight container and refrigerate for up to 7 days.

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.)

GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE

Grilled Shrimp Salad with Sesame Ginger Vinaigrette image

Provided by Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 6

Ingredients

8 medium-large raw shrimp, peeled and deveined
Ginger Sesame Vinaigrette (recipe below)
1 pkg. (12 oz.) DOLE® Very Veggie®
10 cherry tomatoes, cut in half
2 medium mushrooms, thinly sliced
2 green onions, diagonally sliced

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.

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

JEAN-GEORGES VONGERICHTEN'S GINGER VINAIGRETTE

Jean-Georges Vongerichten's Ginger Vinaigrette image

This recipe is an adaptation of one found in Jean-Georges Vongerichten's and Mark Bittman's cookbook, "Jean-Georges: Cooking at Home with a Four-Star Chef." Fresh ginger, lime juice and sherry vinegar are the star players in this simple, sophisticated dressing that will make any salad sing. After putting it together, let it rest for a day so the flavors can meld.

Provided by Mark Bittman

Categories easy, quick, condiments

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 6

Ingredients

1 cup extra virgin olive oil
1 2-inch piece of ginger, peeled and roughly chopped
1 tablespoon sherry vinegar
2 tablespoons fresh lime juice
Salt
freshly ground pepper

Steps:

Combine all ingredients in a blender, using plenty of black pepper. Add 1 tablespoon warm water and blend until dressing is emulsified. Best if left to rest for a day before using, to enhance flavors.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 75 milligrams, Sugar 0 grams

SESAME-GINGER VINAIGRETTE

Sesame-Ginger Vinaigrette image

Perfect for marinades and salads, this sesame-ginger vinaigrette is both healthy and delicious.

Provided by EatAndRun

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

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

¼ cup sesame oil
¼ cup rice vinegar
1 tablespoon sliced green onion
2 teaspoons minced fresh ginger
2 teaspoons maple syrup
¼ teaspoon salt
¼ teaspoon ground black pepper

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.

Nutrition Facts : Calories 130.7 calories, Carbohydrate 2.6 g, Fat 13.6 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 146.1 mg, Sugar 2 g

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.

CARROT AND BEET SALAD WITH GINGER VINAIGRETTE

Carrot and Beet Salad with Ginger Vinaigrette image

Categories Salad Ginger Appetizer Side Vegetarian Quick & Easy Dinner Lunch Vinegar Beet Carrot Spring Shallot Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 11

Ingredients

1/4 cup minced shallot
2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1/4 cup rice vinegar (available at Asian markets and some supermarkets)
1 tablespoon soy sauce
1/2 teaspoon Asian (toasted) sesame oil
Tabasco to taste
1/2 cup olive oil
4 cups finely shredded carrots
4 cups finely shredded peeled raw beets (about 3/4 pound)
spinach leaves, washed thoroughly, for garnish if desired

Steps:

In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.
In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves.

HERBED SALAD WITH GINGER VINAIGRETTE

Herbed Salad with Ginger Vinaigrette image

Whatever herbs you have on hand -- basil, parsley, cilantro, mint, you name it -- can be used up in this salad. This recipe is adapted from Jennifer Trainer Thompson's "Jump Up and Kiss Me" (Ten Speed; 1996).

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Yield 10 minutes

Number Of Ingredients 7

Ingredients

1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1/2 teaspoon minced peeled fresh ginger (from one 1/2-inch piece)
Coarse salt and freshly ground pepper
10 cups torn mixed lettuce (such as Bibb, Boston, and red-leaf)
2 1/2 cups mixed fresh herbs (such as basil, flat-leaf parsley, cilantro, and mint)

Steps:

Whisk together oil, lemon juice, vinegar,ginger, 1/4 teaspoon salt, and1/4 teaspoon pepper. Toss lettuce with herbs. Drizzle 1/4 cup vinaigrette over salad; season with salt and pepper, and toss. Serve salad with remaining dressing on the side.

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