Romaine Salad With Carrot Ginger Dressing Recipes

SALAD WITH CARROT-GINGER DRESSING

Steps:

• Place carrot in a blender along with ginger, rice vinegar, soy sauce, and 1 tablespoon water; blend on high speed until carrot is pureed. With the motor running, add oil in a steady stream, blending until incorporated.
• Divide lettuce among four serving plates, and drizzle with dressing. Serve immediately.

CARROT-GINGER DRESSING

Steps:

• Pulse 1 chopped small carrot and 1/2 inch chopped peeled ginger in a food processor until finely chopped. Add 2 tablespoons rice wine vinegar, 1 tablespoon each toasted sesame oil and low-sodium soy sauce and a pinch of sugar; process until mostly smooth. Drizzle in 2 tablespoons water and pulse to combine; season with salt, pepper and more sugar, if necessary. Toss with salad greens.

CRUNCHY GREENS WITH CARROT-GINGER DRESSING

Steps:

• Make the dressing: In a food processor, purée the carrot, ginger, olive oil, rice vinegar, soy sauce, sugar, onion powder, a pinch of salt and 1 tablespoon cold water until as smooth as possible, 1 to 2 minutes.
• Dress the salad: Place the lettuce leaves in a large serving bowl. Add a couple of tablespoons of the dressing and toss, then add more as needed to evenly coat. The salad should be lightly dressed, not drowned; don't use every drop of dressing if you don't need to. Taste for seasoning, adjusting with more salt as desired. Top the salad with the mint leaves and serve immediately.

AMANSALA SALAD WITH GINGER-SESAME DRESSING

Steps:

• 1. Combine the cabbage, lettuce, carrots, tomatoes, avocado, and fish or chicken in a large bowl and toss with the dressing to taste.
• 2. Sprinkle with the toasted sesame seeds and serve.

ROMAINE SALAD WITH CARROT GINGER DRESSING

Steps:

• Peel and thinly slice the carrot, (to equal 1/2 cup). Place in a blender along with ginger, vinegar, soy sauce and water.
• Blend on high til carrot is pureed. With motor running, add oil in a steady stream, blending til incorporated.
• Cut romaine into bite sized pieces. Divide lettuce among four serving plates and drizzle with dressing. Serve immediately.