Ginger Jalapeno Dressing
This zesty dressing adds a kick to greens, cucumber, fish, or more delicate vegetables.
- 1/4 cup white vinegar
- 1/2 jalapeño
- 2-inch piece of ginger, peeled
- 1 medium shallot, peeled
- 1/2 teaspoon salt
- 2 1/2 cups vegetable oil
Puree all ingredients except oil in a blender or food processor until well blended. With the blender running, slowly stream in 2 1/2 cups of oil until it is fully incorporated. Serve immediately, or refrigerate dressing and shake before serving.
Serve with greens, cucumber, fish, or more delicate vegetables.
Per 2 tablespoons: 208 Calories, 23 g. fat, 0 mg. cholesterol, 47 mg. sodium, 0 g. carbohydrate, 0 g. fiber, 0 g. protein