The Freshman Cook: Green Salad w/ Asian Ginger Dressing

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Yesterday I had a techie blip on my computer. Things were not working well-at all!! So I apologize for the delay in posting. Let’s get caught up!! We are making a super simple salad with homemade Asian Ginger dressing. The salad greens are a little different than the romaine that I love to use, but these are delicious and pretty. Here’s what you need:

Green Salad

Endive Lettuce

Red Leaf Lettuce

Almonds

Chow Mein Noodles

Broccoli

Green Onions

Cheese of your choice

Asian Ginger Dressing

(adapted from allrecipes.com)

3 cloves Fresh Ginger

2 tablespoons Minced Garlic

3/4 cup Olive Oil

1/3 cup Rice Vinegar

1/2 cup Low Sodium Soy Sauce

3 tablespoons Honey
1/2 cup Sugar

1/4 cup Water

Let’s make the dressing first.

Chop up the garlic and put it in the bowl.

Break off a piece of your ginger, and peel off the

outer skin with a potato peeler.

Put the ginger and the oil into the bowl.

Add in the rice vinegar, soy sauce, honey, water, and sugar.

Whisk together until all combined. This dressing is better made the day before you want to serve it. Here is the salad all put together. I decided not to add cheese. Pour on your dressing, and enjoy! Thanks for joining me today! I hope you will join me again later today when I post our entree for the week, chicken satay. See you then, and again, I apologize for the technical problems that prohibited me from posting yesterday.