CARROT-GINGER SALAD DRESSING
"The delectable tangy-sweet dressing that your hunk of iceberg swims in at the sushi bar is sinfully easy to re-create at home. Make extra. This is the chocolate chip cookie dough of salad dressings-you'll be drinking from the blender before you get it near your greens!"
3 medium carrots, peeled and cut into chunks
1 (2-inch) piece of fresh ginger, peeled
1 tablespoon soy sauce
1/4 cup white wine vinegar
1/4 cup orange juice
2 tablespoons peanut oil
In a blender, combine all the ingredients except the oil. Pulse blender until the mixture is mostly smooth, then add the oil and puree for 15 seconds. (Blending oil for too long emulsifies it, giving it a mayonnaise flavor you don't want in this dressing.)
Makes 1 cup
Source: Cheap and Easy: A Cookbook for Girls on the Go by Sandra Bark and Alexis Kanfer
"The delectable tangy-sweet dressing that your hunk of iceberg swims in at the sushi bar is sinfully easy to re-create at home. Make extra. This is the chocolate chip cookie dough of salad dressings-you'll be drinking from the blender before you get it near your greens!"
3 medium carrots, peeled and cut into chunks
1 (2-inch) piece of fresh ginger, peeled
1 tablespoon soy sauce
1/4 cup white wine vinegar
1/4 cup orange juice
2 tablespoons peanut oil
In a blender, combine all the ingredients except the oil. Pulse blender until the mixture is mostly smooth, then add the oil and puree for 15 seconds. (Blending oil for too long emulsifies it, giving it a mayonnaise flavor you don't want in this dressing.)
Makes 1 cup
Source: Cheap and Easy: A Cookbook for Girls on the Go by Sandra Bark and Alexis Kanfer
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