Sacred Ground: Tamari Lime Vinaigrette

<em>Yields 1 pint</em>
<p>This vinaigrette is excellent on salads and may also be used as a marinade for grilled vegetables. It will keep in the refrigerator for about 10 days.</p>
<p>1/4 cup chopped pickled ginger,with juice<br />
1/2 cup rice wine vinegar<br />
1/2 cup extra-virgin olive oil<br />
1 tablespoon chopped fresh cilantro<br />
1 teaspoon chopped fresh mint<br />
1 tablespoon toasted sesame oil<br />
1 tablespoon fresh lime juice<br />
1/2 red onion, finely chopped<br />
2 tablespoons tamari sauce<br />
1 tablespoon honey</p>
<p>Mix all the ingredients together and adjust seasoning to taste.</p>
<hr />
<em>Colorado-based Laura Daily would welcome some Louisiana temperatures this spring so that she can try her hand at growing a wider range of culinary herbs.</em>
<p>Click here to read the original article, <a href=””>Sacred Ground</a>.</p>

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