GINGER LIME VINAIGRETTE

                      GINGER LIME VINAIGRETTE

2 thumb-size pieces fresh ginger

3/4 c. lime juice

4 T. rice wine vinegar

1/2 seeded diced red bell pepper

1/4 diced red onion

4 T. chopped cilantro

1 t. grated lime rind

2 c. oil

cracked white pepper to taste

          Cover ginger with cold water, bring to boil, drain, and

repeat.  Cool under cold tap water.  This gives it a milder

flavor.  When cool, minced finely.  Whisk together, adding oil

and pepper last.  Cover and refrigerate.  Will keep about 1 week. 

Makes about 1 pint.  Good with vegetables and grilled fish too.

                                              From:  Donna Kummer

                                     Date Entered:  June 22, 1991