This Asian-style dressing goes great over cold, crisp vegetables.
1 scallion, trimmed and cut into 1-inch pieces
1 small garlic clove, peeled
1 piece (¾ inch) fresh ginger, peeled and halved
1 tablespoon toasted sesame seeds
3 tablespoons rice wine vinegar
tablespoon soy sauce
2 tablespoons toasted sesame oil
¾ cup vegetable oil
Nutritional information per serving (2 tablespoons):
Calories 217 (98% from fat) • carb. 1g • sugars 0g • pro. 0g • fat 25g • sat. fat 4g
• chol. 0mg • sod. 85mg • calc. 3mg • fiber 0g
Put all ingredients, except for the oil, into the blending beaker. Using the blending shafts, select Speed 5 and to chop, about 15 seconds.
Add oil. Select Speed 3 and blend until homogeneous about 30 seconds.
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