Recipe - Asian Salad Dressing

One half ounce Ginger root
One fourth md Onion; cut in quarters
Three fourths cup Vegetable oil
One fourth cup Vinegar
One half cup Soy sauce
1 teaspoon Tomato paste
1/8 Lemon; juiced
1 teaspoon Garlic; minced
One half cup Water

Date: Fri, 22 Mar 1996 13:55:39 +1100

From: sherae@zeta.org.au (Sheri McRae)
Soak ginger root in cold water for a few minutes before removing outer
skin. Remove skin and cut in chunks. Combine all ingredients in food
processor with steel blade and blend until smooth. Refrigerate.

Often in Japanese restaurants this dressing is served over finely shredded
cabbage along with the lettuce and other salad ingredients. It is
delicious.

Per serving: 383 Calories; 41g Fat (94% calories from fat); 2g Protein; 5g
Carbohydrate; 0mg Cholesterol; 1487mg Sodium

NOTES : This is the salad dressing served at the Mitsukoshi Restaurant at
EPCOT Center.

MCRECIPE@MASTERCOOK.COM

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