Name: Ginger Dressing Salad
Yield: 8 servings
Ingredients: Celery; Carrot; Yellow Onion; Fresh Ginger Root; Fresh Lemon Juice; Tomato Paste; Sugar; Kosher Salt; Pepper; Avocado Oil; Rice Vinegar; Soy Sauce; Water; Iceberg Lettuce; Carrot; Cherry Tomatoes

Protein 1g • Carbs 8g • Fat 6g • 80 Calories

Estimated macros only. Values are guidelines, not precise nutrition data.

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That wonderful salad dressing you get at most Japanese steakhouses.

Ingredients

Dressing:
Celery (Chopped): 1/4 Cup
Carrot (Chopped, Peeled, and): 1/3 Cup
Yellow Onion (Chopped): 1/4 Cup, 1 TBSP
Fresh Ginger Root (Chopped): 1/4 Cup
Fresh Lemon Juice: 1 TSP
Tomato Paste: 1 TBSP
Sugar: 3 TBSP
Kosher Salt: 1 TBSP
Pepper: 1/4 TSP
Avocado Oil (or other neutral oil): 1/4 Cup
Rice Vinegar: 1/3 Cup
Soy Sauce: 1 TBSP, 2 TSP
Water: 1/2 Cup
Salad:
Iceberg Lettuce (torn in bite sized pieces)
Carrot (Sliced, in matchsticks)
Cherry Tomatoes (Sliced, in half)

Instructions

Place all the ingredients for the dressing into a blender or food processor and blend until smooth.
Place the iceberg lettuce, carrot, and cherry tomatoes in bowls and pour the dressing on top.
Store extra dressing in an airtight container in the fridge for up to 4 days (mix it before using), or freeze it in an ice cube tray for longer shelf life.

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