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Rice Wine Vinaigrette

Food Management Staff

August 1, 2004

1 Min Read
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FM Staff

YIELD: approximately 2 cups

1 1/2 oz. teriyaki sauce
2 1/2 oz. rice wine vinegar
1/2 oz. lemon juice
1 Tbsp. poppy seeds
1 oz. honey
5 1/2 oz. salad oil
2 1/2 oz. toasted sesame oil
1 clove garlic
1/2 tsp. kosher salt
1/2 tsp. black pepper

Combine the oils in a separate bowl.

Place remaining ingredients in a large blender.

Blend for a few seconds. With the motor running, gradually add oil in a thin stream. Adjust seasoning.

Recipe from Greg Brandes, MedCentral Health System.

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About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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Tara Fitzpatrick (senior editor): [email protected]

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