Eyes Wide Open Ginger Horseradish Dressing Recipes

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EYES WIDE OPEN GINGER-HORSERADISH DRESSING



Eyes Wide Open Ginger-Horseradish Dressing image

With this recipe I substituted prepared horseradish with freshly grated and fresh ginger for ground ginger. Use the jarred horseradish if you cannot find fresh. Adapted from the Low Fat Living book.

Provided by COOKGIRl

Categories     Salad Dressings

Time 10m

Yield 3/4 cup

Number Of Ingredients 7

1/4 cup plain fat-free yogurt or 1/4 cup low-fat mayonnaise
1/4 cup low-fat sour cream
1/4 cup fresh orange juice or 1/4 cup fresh tangerine juice
2 teaspoons freshly grated horseradish, to taste
1 teaspoon fresh grated ginger
1/4 teaspoon honey, softened
white pepper, to taste

Steps:

  • Combine all the ingredients in a non-reactive bowl (or use a blender) and blend until smooth.
  • Adjust seasoning if necessary and refrigerate until ready to serve. Best prepared at least 1 hour in advance.
  • NOTE: for a less thick version of this dressing, add a little bit of water to desired consistency.

Nutrition Facts : Calories 213.6, Fat 10.2, SaturatedFat 6.2, Cholesterol 33.1, Sodium 139.5, Carbohydrate 23.4, Fiber 0.9, Sugar 16.4, Protein 8

ROASTED VEGETABLES WITH HORSERADISH DRESSING



Roasted Vegetables With Horseradish Dressing image

I got this recipe from my sister, but have changed it to suit us. Great as a side dish for beef, lamb, or oven roasted salmon. Good vegan dish too. You can discard the garlic, or squeeze it over the vegetables as we do.

Provided by JustJanS

Categories     Vegetable

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 15

4 small beetroots, trimmed and scrubbed
2 large potatoes, scrubbed and quartered
2 small turnips, peeled and quartered
1/2 bunch dutch baby carrots, trimmed and peeled
6 tiny onions
12 cloves garlic, unpeeled
olive oil
salt and pepper
fresh parsley, chopped,to garnish
1 clove garlic, finely chopped
1 tablespoon horseradish cream
1 teaspoon mustard (I used lemon and dill)
2 teaspoons red wine vinegar
1/4 cup virgin olive oil
salt and pepper

Steps:

  • Wrap the beetroot together in foil (like a package) and place in a 190c oven for 20 minutes.
  • Place the remaining ingredients (except the chopped parsley) in a baking tray, drizzle with olive oil, and season to taste.
  • Place in the oven with the beeroot parcel and cook for 1 hour more, or until tender.
  • Cool the vegetables slightly, then peel the beetroot and tiny onions-quarter the beetroot.
  • Toss all vegetables together gently, then serve on a platter with the dressing drizzled over, scatter with chopped fresh parsley.
  • Good with beef, lamb or oven roasted salmon.
  • HORSERADISH CREAM:.
  • Combine garlic, horseradish and mustard.
  • Gradually whisk in oil and vinegar.
  • Season to taste.

Nutrition Facts : Calories 378.4, Fat 14, SaturatedFat 2, Sodium 102.7, Carbohydrate 59.6, Fiber 8.3, Sugar 14.1, Protein 7.1

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