Carrot Ginger Dressing

Let’s be honest. Some nights it’s just easier to grab food on the way home. But…since you’re trying to add more vegetables into your diet, something to go with it is a good idea. An easy option it to take greens and top them with this delicious dressing, originally fromCookieandKate.com. If you want more in your salad, add some mushroom slices, and scallions. The dressing is fresh, creamy and light and can be made ahead. It would pair nicely with other recipes with Asian flavors. Delicious!

Recipe yields about 1 ⅓ cups salad dressing.

Ingredients:

 ⅓ cup extra-virgin olive oil

 ⅓ cup rice vinegar

 2 large carrots, peeled and roughly chopped (about ⅔ cup)

 2 Tbsp peeled and roughly chopped fresh ginger

 2 Tbsp lime juice

 1 Tbsp plus 1 tsp honey

 1 ½ tsp toasted sesame oil

 ¼ tsp salt, more to taste

Method:

 In a blender, combine all of the salad dressing ingredients as listed.

 Bend until completely smooth.

 Taste, and add additional salt if the dressing doesn’t make your eyes light up. If it’s too sour (it should have some zing to it), blend in a bit more honey.

 Serve over greens and any other ingredients you’d like.

 Recipe keeps well in the refrigerator, covered, for 1 to 2 weeks.

Notes and Options:

Make it vegan by substituting maple syrup or agave nectar for the honey.

We like more ginger in this dressing and usually add more.