Peanut Butter Salad Dressing

Denise in da Kitchen's Note:

I found this in the newspaper and since my DH is a real peanut butter fan, I couldn't resist it! My DD loves this! Try it and let me know how you like it.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Yield: 40 ounces

• 1 teaspoon minced ginger
• 1 teaspoon minced garlic or 1 teaspoon garlic powder
• 1 teaspoon finely ground black pepper
• 1 teaspoon salt
• 2 tablespoons soy sauce
• 2 tablespoons white vinegar
• 2 tablespoons honey
• ¼ cup hot water
• 1 dash Worcestershire sauce
• to taste light canola oil

Directions:

1. You will need 1 used-up peanut butter jar - DO NOT RINSE - be sure to leave a little around the sides for flavor. Place all ingredients in jar and then fill with oil almost to the top.
2. Replace the lid and shake until no peanut butter clings to the sides of the jar.
3. FAT-FREE VERSION:.
4. Use left-over tea (any kind, even ordinary pekoe), or fruit juice such as lemonade, limeade or orange juice in place of some or all of the oil.
5. NOTE:
6. To suit my family's tastes I add more fresh ginger, garlic and pepper than called for.

Reviews

[Ducky]

Just finished a peanut butter jar so I had to try this. It is quite easy to put together. I used an 18 oz jar and 1 cup of oil. I did shake it for quite a while but there is still some peanut butter on the jar. DH really enjoyed this while I thought it was okay. It does seem to have an Asian flare to it. I wasn't sure what should be substituted for in the fat free version.