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Fantastic, Fast, Super SUPER Simple!!! Ground ginger right out of the spice jar on the shelf works fine. You can probably use grated fresh ginger, but I never have that unless I plan ahead and WHO does THAT?? I do add some zest from the lemon and/or orange if I’m using fresh, but it’s just as good with bottled/frozen concentrate.
Difficulty: Easy
Servings: 12
Prep Time: 4, maybe 5 minutes?Ingredients
Dash of salt
1 tsp ground pepper
1 tsp sugar
1 tsp ground ginger
1 tsp minced garlic
1 Tbsp vegetable oil
2 Tbsp lemon juice
1/2 cup orange juice
2 oz plain yogurt
Directions
Put everything in a bottle or jar and shake (I keep a pretty jam jar on hand!); chill and serve over your tossed salad!!!
** I usually skip the ‘chill’ part because I only notice at the last minute that I need salad dressing! It easily keeps a week in the fridge, probably much longer, but it doesn’t hang around my house that long.
Categories: Dressings, Marinades, Other Salads
Submitted by: buckeyegirl on August 25, 2010
Faith says:
This was super delicious!I had to skip the yogurt, because when I opened the container it was RED (pretty color, but disgusting with regard to PLAIN yogurt). Thanks for posting this, I’ll be using it quite often from now one 🙂
On January 17, 2011 at 4:04 pm
Jan Jones says:
I have made this so frequently that I know the recipe by heart. Lately I must be slipping as I could not remember the exact amount of OJ… I am glad to come back here and report, I MADE IT, I LOVE the recipe and THANK YOU for posting such a delicious and easy to make dressing. I always try to make a double batch as one is not enough to serve guests. Someone always wants to know the brand and I have to give them a little half pint jar to take home. I have been accused of cheating, imagine that would you! I now give the sample and the printed out recipe as proof 🙂 This is a beautiful dressing and goes very well with any type of tossed salad and especially great with thin slices of chicken tossed in… Jan
On April 5, 2011 at 1:31 pm