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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Seasoned Rice Wine Vinegar and Oil Salad Dressing Recipe

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This recipe for Seasoned Rice Wine Vinegar and Oil Salad Dressing, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lynn Waishwell

Category:
Category:

Ingredients:  
Ingredients:  
1 cup Nakano Seasoned Rice Wine Vinegar
1/3 - 1/2 c. salad oil
6 cloves garlic finely minced
paprika for color
Pinch sugar.

Directions:
Directions:
Add garlic and paprika to vinegar.
Add as much oil as you like to make salad dressing and whip to emulsify if you like.
Usually 2/3rd to 1/3rd ratio.
Paprika is just for color more than taste; sometimes I don't add.
Let sit at least one hour to blend garlic flavor.

Personal Notes:
Personal Notes:
The proportions of this recipe are really variable. The most important thing is to use the specific type of rice wine vinegar. I got this recipe from a good friend, Nancy, when I lived in Boston way back in the 80s. Its my favorite light salad dressing.

 

 

 

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