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Tomato-Ginger Vinaigrette

Scott Phillips

Yield: Yields about 1/2 cup.

  This slightly sweet vinaigrette can dress much more than just salad; try it over grilled white fish.


  • 1 Tbs. minced oil-packed or other soft sun-dried tomato
  • 1 tsp. finely minced fresh ginger
  • 1 tsp. packed finely grated orange zest
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. tomato paste
  • 1/4 tsp. table salt
  • 1/8 tsp. freshly ground black pepper
  • 2 Tbs. cider vinegar
  • 1 Tbs. fresh orange juice
  • 6 Tbs. good-quality extra-virgin olive oil

Nutritional Information

  • Nutritional Sample Size per Tbs.
  • Calories (kcal) : 90
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 0
  • Sodium (mg): 90
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 0


  • In a small bowl, whisk togeather the sun-dried tomato, ginger, orange zest, mustard, tomato paste, salt, pepper, vinegar, and orange juice. Slowly whisk in the oil until the dressing is creamy and blended. Taste and adjust the seasonings.


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