RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1244
| View Recipe |
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| Recipe Name: |
Ginger Vinaigrette |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-17
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| Course: |
Salad |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.78
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0.5
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Each ginger root 1/2-in piece, peeled and minced
1 Tablespoon oil, sesame, dark
0.5 Cup vinegar, rice wine
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Directions:
In a bowl, mix together all of the ingredients and correct the seasonings, as necessary. Reserve. |
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| Nutrition per Serving: |
| Calories: |
78 |
Total Carbs: |
1.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
8.1 |
Protein: |
0.10 |
| Fiber: |
0.10 |
Sodium: |
0.75 |
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