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Nutrition Facts
Serving Size 1 (57g) Recipe makes 6 servings The following items or measurements are not included below: 1 inch fresh gingerroot 3 tablespoons balsamic vinegar
Calories 345
Calories from Fat 327		(94%)
Amount Per Serving		%DV
	Total Fat 36.4g	55%
	Saturated Fat 3.8g	18%
	Monounsaturated Fat 23.9g
	Polyunsaturated Fat 7.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 392mg		16%
Potassium 41mg		1%
Total Carbohydrate 5.6g		1%
	Dietary Fiber 0.2g	0%
	Sugars 4.2g
Protein 0.9g		1%
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Maple Ginger Vinaigrette

Recipe #379408 | 5 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: lilsweetie
Jun 28, 2009

This vinaigrette is a huge hit whenever I serve it. It has a hint of sweetness balanced out by Asian inspired soy-ginger flavorings. Toss with some spring mix and spiced piecans for a restaurant worthy salad.

SERVES 6 -8 , 1 cup (change servings and units)

Ingredients

1 garlic clove
1 medium shallot
1 inch fresh gingerroot, peeled and chopped
2 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons maple syrup
3 tablespoons balsamic vinegar
1/2 cup olive oil
1/2 cup canola oil
salt and black pepper

Directions

1
In a blender or food processor, combine the garlic, shallot, ginger, mustard, soy sauce, maple syrup, and balsamic vinegar until liquified.
2
With motor running on low, pour the olive and canola oils gradually through the hole in the blender lid or food processor feed tube and blend until emulsified.
3
Store refrigerated or use immediately.