This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dressing.
"What garlic is to food, insanity is to art."
-Augustus Saint-Gaudens, Artist
This is a bold vinaigrette that can work well on salads but can also be used as a topping for grilled tuna or chicken.
Servings: 4 | Serving size: about 2 tablespoons
Cooking Time: 15 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This salad dressing will keep well, refrigerated, for 3-4 days.
|2 Tbsp||olive oil (divided)|
|1 large||shallot (finely minced)|
|1 clove||garlic (finely minced)|
|1 Tbsp||fresh ginger (finely minced)|
|1 Tbsp||white wine vinegar|
|2 tsp||Dijon mustard|
|2 tsp||maple syrup|
|2 tsp||reduced sodium soy or gluten-free tamari sauce|
|fresh ground black pepper (to taste)|
Place a small skillet over medium high heat.
Add 1 tablespoon of olive oil to the pan and then the shallots, garlic and ginger. Reduce heat to medium.
Cook for about 5 minutes until the shallots are slightly translucent and remove from the heat to cool. Adjust the heat, if needed, to prevent the garlic from browning.
Use a rubber spatula and remove all of the shallot mixture, including the oil, to a small mixing bowl.
Add the remaining tablespoon of olive oil, vinegar, mustard, maple syrup, soy sauce and pepper.
Whisk until smooth.
Serving size: about 2 tablespoons
|Calories 83||Calories from Fat 62|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 4g||2%|
|Dietary Fiber <1g||1%|
|Vitamin A 2%||Vitamin C 3%|
|Calcium 0%||Iron 2%|
|Vitamin K 4 mcg||Potassium 61 mg|
|Magnesium 5 mg|