Sushi House Salad Dressing, It's ORANGE! Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 19, 2015
as is it is very simple, I finally added orange zest to give it some flavor. I ate this, but will look for a more flavorful alternative. also, it made quite a bit more than I expected, but it will depend on the size of your carrots.
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Cooking Level: Expert

Home Town: Los Angeles, California, USA
Living In: Armenia, Quindio, Colombia

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Photo by Jenny Aleman
Reviewed: Aug. 20, 2014
It was good but I had to add more carrots, honey and olive oil to make it more mild as the ginger flavor was very, very strong. I added the juice and the zest of a small orange and one clove of garlic too.
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Photo by Jenny Aleman

Cooking Level: Expert

Living In: Kennesaw, Georgia, USA
Photo by Christina
Reviewed: May 2, 2012
This was nice for a change! This dressing has a very fresh flavor, and I liked that. I didn't have any white wine vinegar, so I used rice wine vinegar, and no peanut oil, so I subbed 1 tbsp. sesame oila dn 1 tbsp. canola oil...it gave this a nice, toasty flavor in the background. I made this earlier in the day to allow the flavors to blend. You can really taste each flavor, which is nice. Served this over a simple salad w/ chow mein noodles. Would make this again! Thanks for sharing. :)
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Photo by Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA


 
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