Celery-ginger dressing
September 22, 2004
MAKES ABOUT 1 CUP
1/3 cup coarsely chopped onion
1 celery rib, strings removed and coarsely chopped
1/3 cup olive oil
2-1/2 tablespoons unseasoned rice vinegar
1 tablespoon peeled and finely grated ginger
1 teaspoon sesame seed oil
2 teaspoons lemon juice
1/4 teaspoon lemon zest
1 teaspoon sugar
Put all ingredients in blender; puree until smooth. Refrigerate until ready to use.
From Chef Tracy Griffith
Nutrition facts per 1-ounce serving: 94 calories, 10 g fat, 1 g saturated fat,0 mg cholesterol, 2 g carbohydrates, 0 g protein, 2 mg sodium, 0 g fiber
