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GINGERLI
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1991-06-30
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735b
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23 lines
GINGER LIME VINAIGRETTE
2 thumb-size pieces fresh ginger
3/4 c. lime juice
4 T. rice wine vinegar
1/2 seeded diced red bell pepper
1/4 diced red onion
4 T. chopped cilantro
1 t. grated lime rind
2 c. oil
cracked white pepper to taste
Cover ginger with cold water, bring to boil, drain, and
repeat. Cool under cold tap water. This gives it a milder
flavor. When cool, minced finely. Whisk together, adding oil
and pepper last. Cover and refrigerate. Will keep about 1 week.
Makes about 1 pint. Good with vegetables and grilled fish too.
From: Donna Kummer
Date Entered: June 22, 1991