Iceberg Salad with Ginger Dressing

Iceberg Salad with Ginger Dressing
Photo by Becky Luigart-Stayner

Ingredients

  • Salad:
  • 1 tablespoon finely chopped celery
  • 1 ½ cups cucumber, halved lengthwise and thinly sliced
  • 1 ½ cups cucumber, halved lengthwise and thinly sliced
  • 2 tablespoons water
  • ¼ cup coarsely chopped onion
  • ¼ cup coarsely chopped onion
  • + 33 more ingredients
    • 1 tablespoon low-sodium soy sauce
    • 1/8 teaspoon black pepper
    • 12 cherry tomatoes, halved
    • 1 tablespoon grated peeled fresh ginger
    • 1 tablespoon finely chopped celery
    • Dressing:
    • Dressing:
    • ¼ teaspoon salt
    • 3 tablespoons rice vinegar
    • 3 tablespoons rice vinegar
    • 2 teaspoons sugar
    • 1 tablespoon grated peeled fresh ginger
    • Salad:
    • 2 tablespoons water
    • ¾ cup shredded carrot
    • ¾ cup shredded carrot
    • 1 tablespoon toasted peanut oil
    • 1/3 cup chopped onion
    • 1 teaspoon miso (soybean paste)
    • 1 tablespoon toasted peanut oil
    • 1 teaspoon fresh lemon juice
    • ¾ cup chopped celery
    • 1 teaspoon miso (soybean paste)
    • ¼ teaspoon salt
    • 9 cups chopped iceberg lettuce
    • ¾ cup chopped celery
    • 9 cups chopped iceberg lettuce
    • 1 tablespoon low-sodium soy sauce
    • 1/3 cup chopped onion
    • 1 teaspoon fresh lemon juice
    • 2 teaspoons sugar
    • 12 cherry tomatoes, halved
    • 1/8 teaspoon black pepper

To prepare dressing, combine the first 12 ingredients in a blender, and process until smooth. To prepare salad, combine lettuce and remaining ingredients in a medium bowl. Drizzle dressing over salad; toss gently to coat.

View full recipe at My Recipes

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