Salad Dressing

[Guest guest]

I made this dressing today for my lunch salad. For the salad, I took a few

leaves of red leaf lettuce (my favorite), a bit of napa cabbage and a little

fresh spinach. I " grilled " one portobello mushroom, sliced it up and

" grilled " 2 slices of Veggie Bacon (Yves). Sliced up the " bacon " and

sprinkled 2 tbsp of dressing over the whole thing. Mixed it well. Yum.

 

I know it is a bit high in fat, but when you figure it and cut it in 16

parts, the recipe isn't that bad. I think it comes out to 3.5 g fat per

tbsp, something like that. I am not watching fat as much as carbos. No

croutons included in the recipe, just for that reason.

 

* Exported from MasterCook *

 

Sesame-Ginger Dressing

 

Recipe By : Vegetarian Planet by Didi Emmons

Serving Size : 16 Preparation Time :0:00

Categories : Misc.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tbsp fresh ginger -- minced

1 small clove garlic -- minced

1 tbsp Dijon mustard

3 tbsp apple cider vinegar

1/4 tsp sichuan peppercorns -- ground

1/2 tsp salt

9 pkg Splenda sugar substitute

1/4 cup dark sesame oil

1/2 cup vegetable oil

1 tsp chile paste -- or less to taste

 

In a bowl, whisk together the ginger, garlic, mustard, vinegar, peppers,

salt and Splenda. Place a damp towel under the bowl to secure it. Then,

while whisking, slowly add sesame oil in a thin stream. Add the vegetable

oil in a thin stream after that. Whisk constantly while emulsifying the

dressing. Whisk in the chile paste, if you desire.

 

Makes 1 cup - a serving is 1 tbsp.

 

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RisaG