Friday, August 24, 2012

Ginger Dressing Heist

I just couldn't help myself tonight.  Last weekend while roasting some kabobs I was surfing the internet and found the base recipe for this Ginger Dressing and thought...I Gotta Try That!  Tonight was the night.  So, first, a big thank you goes out to Chris for posting his amazing recipe and original ingredients  for Teppanyaki Style Ginger Salad Dressing.  His recipe and post can be found on his blog at .  This recipe makes approximately 2 ½ cups and we have substituted Romaine lettuce and slightly tweaked the ingredients to match our favorite Sushi Restaurant style salad. 

  •  3/4 Cup Sweet Onion (diced)
  • 1/4 Cup Baby Carrot (grated)
  •  1 ½ Tbsp Ginger, grated
  •   2 Tsp. Bottled Lemon juice
  •   2 1/2 Tsp. Ketchup
  •   1/2 Cup Lite Soy sauce (low sodium)
  •   1/2 Cup Rice Vinegar
  •   1/2 Cup Vegetable Oil
  •    Romaine Lettuce
  1. Mix all ingredients in a blender (excluding the oil) then slowly add the oil while blending until you get a smooth consistency.
  2. Serve over pulled apart Romaine lettuce with finely grated baby carrots.  You can make this a day in advance, keep in the fridge, and then blend it again just before serving.
Conclusion - I'll use 1/3 Cup Regular Soy Sauce in the next round and a touch more ketchup.