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Tam’s Ginger Salad & Vinaigrette (dressing or marinade)

Ginger is a good anti-inflammatory but you need about five tablespoons or more of fresh ginger root per day for it to be effective for severe inflammation.

So you have to get creative and find ways to sneak it in here and there.

The vinaigrette also makes a great marinade!

 

Tam’s Ginger Salad

Ginger Vinaigrette

1/2 cup olive oil
3 tablespoons red wine
4 tablespoons rice wine vinegar
2 tablespoons finely grated ginger
2 tablespoons low-sodium soy sauce
1 tablespoon lime juice
3 garlic cloves, crushed or finely minced
1/4 teaspoon white ground pepper
1/2 teaspoon dried parsley

Salad

1 sweet apple cubed
1/4 cup dried cranberry raisins
1 avocado cubed
1 tablespoon finely grated ginger
1 cup finely chopped broccoli florets
1 small zuchinni chopped or juliened
1 small yellow squash chopped or juliened
1 bag shredded cabbage and carrot slaw
1 small bag baby spinach
1 to 2 bags (approx. 20 ounces) mixed salad greens
fresh parsley to taste

Combine vinaigrette ingredients, whisk, and set aside.

Prepare salad ingredients (chop, cube, shred, julienne, etc.)

Combine salad ingredients.

Whisk vinaigrette and then drizzle salad with vinaigrette. Toss salad to coat.

 

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About Me

Hi, I'm Tammy!

I live in Idaho but I am a southerner and moved here for career reasons in 2000. However, I am now a retired widow and have lots of time to focus on what makes me happiest -- cooking, sharing recipes, as well as teaching and sharing with others what I know about cooking and nutrition.

I don't claim to know everything there is to know about cooking and I'm not a chef, although I do know a few and helped them out from time to time and my late husband was a trained cook and baker as well as a master at smoking meats and making BBQ, and I have studied nutrition at two colleges and one university along with other degrees. I like cooking from scratch and recipes made with prepackaged items are the exception rather than the norm.

However, being disabled, I have good days and bad days so I do use what I call "cheats" on occasion. For the most part though I've learned to pace myself and with a little preplanning I manage to do the prep one day and the cooking the next so the cheats still don't happen very often.

I have an enormous collection of recipes dating from the 1700s to the present (hence, vintage to modern). Because of my late husband's health issues I also have many diabetic and heart healthy recipes or my recipes often include substitutions along with the regular ingredients.

I do just about everything when it comes to cooking so other than predominantly scratch cooking, I don't really have a set focus on any particular cuisine. I even make a few cheeses, canning, homemade ginger ale, candies and confections, and the list goes on. If there is a recipe for something you'd like to see just leave a comment or write to me at: vintage2modernkitchen@gmail.com

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