Try this Aubergine Ginger-Soy Salad Dressing recipe, or contribute your own.
Suggest a better descriptionThis recipe comes from the February 1998 copy of Yankee magazine. It is very good, and going to become one of our favorites. This lively dressing goes well with flavorful greens such as watercress, arugula, and mizuna, as well as mixed lettuces. Its also tasty as a marinade for cooked vegetables, including beets, carrots, and broccoli. 1. Place all ingredients in blender and process for 1 minute. 2. refrigerate, covered, until chilled, about 1 hour. 3. Toss with salad and serve. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 5, 1998
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Serving Size: 1 Cup (297g) | ||
Recipe Makes: 1 | ||
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Calories: 839 | ||
Calories from Fat: 656 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.8g | 97 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 46g | ||
Polyunsanturated Fat 20.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1023.2mg | 35 % | |
Potassium 188.9mg | 5 % | |
Total Carbohydrate 41.5g | 12 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 40.9g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 839
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