Wednesday, June 23, 2010

Carrot Ginger Dressing

If there was ever a salad dressing that would make you want to eat salad at every meal, every day for the rest of your life- this is it.
I saw this recipe on Prudence Pennywise a couple of weeks ago and Prudy served it with an Asian Steak Salad.
I don't eat steak, but I had a feeling that this salad dressing would be good on any type of greens and veggies.

I was sooo right.
I didn't really measure out the ingredients- except for the carrots and celery. I just estimated the amounts (I feel fairly confident doing this, given how much time I spend in the kitchen) and gave them a whirl in the blender.

I tasted it with a spoon and then I tasted it again.
This stuff was so good, I probably could have eaten it as soup or poured it in a glass and had it as a drink.
But really, it is so yummy. Nice and fresh, but also creamy from the pureed veggies.
It would be great as a dip for vegetables too.
Luckily, I doubled the recipe, so after we ate it one night, I was able to enjoy it for lunch over and over again.

Salad never tasted so good.

Recipe for Carrot Ginger Dressing from Prudence Pennywise
I didn't actually measure the ingredients, I just kind of eye balled it
I added 2 cloves of garlic and a couple Tbls of water


Eliana said...

Looks perfect Mary Ann. Homemade salad dressing is such a treat. And normally they are a breeze to make.

Joanne said...

The Japanese restaurant that I frequent uses a carrot ginger dressing as their house dressing...and it's amazing! Have to try this!

Prudy said...

Yeah-so glad you liked it. I could drink the stuff! You have to try it on a brown rice salad next. I'm telling you-I could live on the stuff!