Kitchen Table: Ginger Dressing


| October/November 1995



Makes about 8 cups

Keep this tangy dressing on hand; you’ll find many uses for it.

• 2 ounces gingerroot
• 1 medium onion, cut into quarters
• 3 cups vegetable oil
• 1 cup vinegar
• 1 1/3 cups soy sauce
• 1 3/4 cups water
• 1/2 cup lemon juice
• 1 medium garlic clove
• 1 1/2 tablespoons tomato sauce

1. In a blender or food processor, combine all the ingredients.

2. Refrigerate.





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