The dressing is wonderful! It is packed with flavor. I served this salad along with baked baby-back ribs and it won raves.
Yield: Makes about 1/2 cup
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Total: 10 Minutes
- 1 (1/2-inch) piece fresh ginger, peeled
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped sweet onion
- 1 tablespoon honey
- 1 teaspoon orange zest
- 1/4 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 cup olive oil
- 1. Pulse first 7 ingredients in a blender or food processor until blended. With blender running, add olive oil in a slow, steady stream, processing until smooth. Pour through a fine wire-mesh strainer into a bowl; discard solids.
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