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Categories: Salads, Vegetarian

Salad With Tangy Ginger Dressing

Salad With Tangy Ginger Dressing
Perry C. Riddle / Los Angeles Times

Rib-eye steak and Korean flavors are an irresistible combination to a meat-lover like me. In this recipe, the even marbling of the rib-eye quickly absorbs the intense flavor of the Asian marinade. Serve the steak with a salad of baby ... Read more

Total time: 15 minutes | Serves 4
  • 1/2 cup minced onion
  • 1/3 cup rice vinegar
  • 2 tablespoons water
  • 2 tablespoons minced ginger root
  • 2 tablespoons minced celery
  • 2 tablespoons ketchup
  • 4 teaspoons soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons lemon juice
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup soybean oil or peanut oil
  • 1 (5-ounce) bag prepared lettuce

Step 1Combine onion, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper in blender on high speed. Add oil in small stream and mix until blended. Chill at least 10 minutes. (Makes 1 3/4 cups.)

Step 2To serve, divide lettuce among 4 serving bowls and toss each with 2 tablespoons dressing.

Each serving, with 2 tablespoons dressing:
248 calories; 724 mg sodium; 0 cholesterol; 27 grams fat; 10 grams carbohydrates; 2 grams protein; 0.56 gram fiber.
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