I ran across a picture someone put on their tumblr account that had a
bunch of dressing recipes on it. I tried the Sesame Ginger Vinaigrette
as a dressing as well as a marinade for our chicken. YUM! I had to
triple the recipe though to make enough for both of those. It calls for
peanut or canola oil and I only had canola. I would like to see the
difference the peanut makes.
Triple this recipe if you want enough for a couple of salads and some marinade.
-Whisk together 2tsp grated FRESH ginger, 1 tsp EACH minced garlic and sugar, and 2 Tbs. EACH rice vinegar (I used seasoned rice vinegar) and soy sauce.
-While whisking, slowly add 1/4 C. peanut or canola oil, 1 Tbs. toasted Asian sesame oil until emulsified.
-Stir in 1 Tbs. snipped fresh chives and 1 tsp. toasted sesame seeds
Makes 2/3 C., Each (1 Tbs.) serving: 63 cal., 7g fat, 1g protein, 1g carb.
I
made up a salad with chopped carrots, red bell pepper, romaine lettuce,
and green cabbage. I then toasted and candied some almond slices (I
did not measure, but just took maybe 1 Tbs. butter and 1 Tbs. sugar and
put them in a pan on med. heat with probably 1/4 C. sliced almonds.
Continue to stir and they will start to get brown and caramelized. Take
them off pan and put on foil to dry BEFORE they get too dark or they
will just become really hard.
I have marinated 3
chicken breasts in this for an hour, and they did not have near enough
flavor. I have also marinated them overnight and they turned out
great. Cook on the grill, slice and serve on your salad.
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