Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Apple Juice | 1 medium (182g) | 95 |
| Walnut | 1 walnut half (4g) | 26 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cup minced ginger
- 2 cups diced peeled pear
- ½ cup apple juice
- ¼ cup apple cider vinegar
- ¼ cup brown rice syrup
- ¼ cup walnut oil or olive oil
- 1 tablespoon toasted sesame oil
- ½ teaspoon salt
- ¼ teaspoon ground cardamom
Directions
Place the minced ginger in your hand, firmly squeeze it over a small bowl to catch all of the juices of the ginger, it should yield at least 2 tablespoons of juice, and then discard the minced ginger (or use it in another dish).
Transfer the ginger juice to a blender or food processor, add the remaining ingredients, and process for 1 to 2 minutes or until very smooth and creamy.
Transfer the vinaigrette to an airtight container and store in the refrigerator.
Use the vinaigrette on salads, mixed grains, or in place of soy mayonnaise in recipes.
Category:Cathy's Recipes
Category:Salad dressing Recipes
Category:Ginger Recipes
Category:Pear Recipes
Category:Apple juice Recipes
Category:Cider vinegar Recipes
Category:Brown rice syrup Recipes
Category:Walnut oil Recipes
Category:Sesame oil Recipes