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Ginger Citrus Salad Dressing

A savory blend of ginger, cilantro, and scallion combine with peanut oil and citrus fruits to create a classic Asian salad dressing or marinade.

  • Total Time11 Minutes 30 Seconds
  • Yield
    20 servings
  • DifficultySimple

Dietary Interests

Vegetarian, Gluten-Free
Manage Preferences

Submitted by

Vitamix

Ingredients

  • ¼ cup 60 ml white wine vinegar
  • 1 medium 140 g orange, peeled
  • 1 small lemon, peeled
  • 1 scallion, trimmed
  • ½ medium lime, peeled
  • 1 teaspoon whole grain mustard
  • 1 fresh ginger root, 1/4" thick
  • 1 teaspoon salt, optional
  • ¼ cup 60 ml extra virgin olive oil
  • ½ cup 120 ml peanut oil
  • 2 teaspoons sesame oil
  • 2 dates [or 1 Tablespoon honey], pitted
  • ¼ cup 15 g Italian flat leaf parsley
  • 1 teaspoon fresh cilantro leaves
  • ¼ cup 60 ml white wine vinegar
  • 1 medium 140 g orange, peeled
  • 1 small lemon, peeled
  • 1 scallion, trimmed
  • ½ medium lime, peeled
  • 1 teaspoon whole grain mustard
  • 1 fresh ginger root, 1/4" thick
  • 1 teaspoon salt, optional
  • ¼ cup 60 ml extra virgin olive oil
  • ½ cup 120 ml peanut oil
  • 2 teaspoons sesame oil
  • 2 dates [or 1 Tablespoon honey], pitted
  • ¼ cup 15 g Italian flat leaf parsley
  • 1 teaspoon fresh cilantro leaves
  • ¼ cup 60 ml white wine vinegar
  • 1 medium 140 g orange, peeled
  • 1 small lemon, peeled
  • 1 scallion, trimmed
  • ½ medium lime, peeled
  • 1 teaspoon whole grain mustard
  • 1 fresh ginger root, 1/4" thick
  • 1 teaspoon salt, optional
  • ¼ cup 60 ml extra virgin olive oil
  • ½ cup 120 ml peanut oil
  • 2 teaspoons sesame oil
  • 2 dates [or 1 Tablespoon honey], pitted
  • ¼ cup 15 g Italian flat leaf parsley
  • 1 teaspoon fresh cilantro leaves
  • ¼ cup 60 ml white wine vinegar
  • 1 medium 140 g orange, peeled
  • 1 small lemon, peeled
  • 1 scallion, trimmed
  • ½ medium lime, peeled
  • 1 teaspoon whole grain mustard
  • 1 fresh ginger root, 1/4" thick
  • 1 teaspoon salt, optional
  • ¼ cup 60 ml extra virgin olive oil
  • ½ cup 120 ml peanut oil
  • 2 teaspoons sesame oil
  • 2 dates [or 1 Tablespoon honey], pitted
  • ¼ cup 15 g Italian flat leaf parsley
  • 1 teaspoon fresh cilantro leaves

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Directions

    1. Place vinegar, orange, lemon, lime, onion, mustard, fresh ginger, and salt, into the Vitamix container in the order listed and secure the lid.
    2. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.  
    3. Blend for 30 seconds.
    4. Reduce speed to Variable 4.  Remove the lid plug and slowly add oils in a thin stream through the lid plug opening until emulsified,add parsley and cilantro.
    5. Blend for 1 minute until smooth.
    1. Place vinegar, orange, lemon, lime, onion, mustard, fresh ginger, and salt, into the Vitamix container in the order listed and secure the lid.
    2. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.  
    3. Blend for 30 seconds.
    4. Reduce speed to Variable 4.  Remove the lid plug and slowly add oils in a thin stream through the lid plug opening until emulsified,add parsley and cilantro.
    5. Blend for 1 minute until smooth.
    1. Place vinegar, orange, lemon, lime, onion, mustard, fresh ginger, and salt, into the Vitamix container in the order listed and secure the lid.
    2. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.  
    3. Blend for 30 seconds.
    4. Reduce speed to Variable 4.  Remove the lid plug and slowly add oils in a thin stream through the lid plug opening until emulsified,add parsley and cilantro.
    5. Blend for 1 minute until smooth.
    1. Place vinegar, orange, lemon, lime, onion, mustard, fresh ginger, and salt, into the Vitamix container in the order listed and secure the lid.
    2. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.  
    3. Blend for 30 seconds.
    4. Reduce speed to Variable 4.  Remove the lid plug and slowly add oils in a thin stream through the lid plug opening until emulsified,add parsley and cilantro.
    5. Blend for 1 minute until smooth.
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Nutrition

1 serving (26 g)
Calories 90
Total Fat 9g
Total Carbohydrate 2g
Dietary Fiber 0g
Sugars 2g
Protein 0g
Sodium 120g
Saturated Fat 1.5g

Chef's Note

Multi-purpose sauce that can be used as a salad dressing or marinade.

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