This ginger-honey-mustard combination can be used as a dressing atop greens or as a marinade for poultry or meats. The sweetness of the honey is a great balance to the spiciness of the mustard.
Ingredients
G cup (60 mL) white wine vinegar 1 cup (240 mL) olive oil 2 tablespoons (28 g) fresh ginger, peeled and grated N cup (113 g) honey 1 teaspoon mustard powder 1 tablespoon (15 mL) water salt and black pepper to taste Store in the refrigerator for up to one week.
Instructions
1. In a small glass container, mix together all the ingredients with a small whisk until well combined
Yield
1 cup (240 mL) dressing/marinade
This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.
