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Rice Wine Vinaigrette
Food Management Staff
August 1, 2004
1 Min Read
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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