Recipe: Oriental Ginger Salad Dressing

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Yield: 1 servings

1/3 c Salad vinegar; (I most often

           -- just sub cider)
      3 tb Soy sauce

1/3 c Chopped onion
1/4 c Finely grated carrots
1 ts Celery seed
1/2 c Canola oil
1/2 tb Sugar; or to taste, (up to

           -- 1)
      1 ts Minced fresh ginger root

Combine all ingredients in food processor or blender, processing on high until veggies are finely minced. Cover and chill thoroughly until ready to serve over salad. Makes 1 1/2 cup.

Posted to EAT-LF Digest by "Jo in Minnesota" <josiem@tekstar.com> on Apr 9, 1999, converted by MM_Buster v2.0l.

I don't know why some people change churches; what difference does it make which one you stay home from?

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