BENIHANA GINGER DRESSING
Ingredients
½ cup celery, chopped
⅔ cup carrots, chopped
½ cup sweet onion, peeled and chopped
½ cup fresh ginger root, peeled and chopped
2 tablespoons fresh squeezed lemon juice
¼ cup ketchup
6 tablespoons sugar
1 tablespoon salt
½ teaspoon black pepper
3 tablespoons soy sauce
½ cup olive oil
⅔ cup rice wine vinegar
½ cup water
Instructions
Combine all of the ingredients in a blender or food processor and blend until smooth.
Serve over your favorite salad greens. Classic salad at your local teppanyaki restaurant for this dressing is chopped romaine or iceberg with shredded carrot and tomatoes.
Makes 3 cups of dressing. Any extra will keep in the fridge for 2-3 weeks. Recipe can also be halved.
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