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Add a photoServings: 12
Ingredients
- 1/3 c. salad vinegar (I most often just sub cider)
- 3 Tbsp. soy sauce
- 1/3 c. minced onion
- 1/4 c. carrots finely grated
- 1 tsp celery seeds
- 1/2 c. canola oil
- 1/2 Tbsp. sugar or possibly to taste (1/2 to 1)
- 1 tsp fresh ginger root chopped
Directions
- Combine all ingredients in food processor or possibly blender, processing on high till veggies are finely chopped. Cover and refrigeratethoroughly till ready to serve over salad.
- Makes 1 1/2 c..
- NOTES : I want to share my most favored summer salad dressing with you.
- Its a little heavy on the canola oil BUT its thin and pungent so it doesn't take much to dress the greens. I eat very little meat, mostly fish, so I perhaps do not mind a little more oil. Try one batch of it, its good on lettuce salads, cabbage slaws, spinach is the best! Even citrusy fruit salads. If its new to you, see what you think of it.
- My salute to summer!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 12 servings | |
| Calories 89 | |
| Calories from Fat 81 | 91% |
| Total Fat 9.14g | 11% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 228mg | 10% |
| Potassium 27mg | 1% |
| Total Carbs 1.51g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.86g | 1% |
| Protein 0.35g | 1% |
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