Recipe - Benihanas Salad Dressing

Three fourths cup Chopped onion
Three fourths cup Peanut oil
6 tablespoon Rice wine vinegar
6 tablespoon Water
3 tablespoon Fresh chopped ginger root
3 tablespoon Chopped celery
3 tablespoon Soy sauce
4 One half teaspoon Tomato paste
4 One half teaspoon Sugar
4 teaspoon Lemon juice
salt and pepper to taste

Combine all ingredients in a blender or food processor and process until
very smooth. Makes enough to fill a tupperware squeeze bottle.
Refridgerate.

*Note...I found the 3 Tablespoons of fresh ginger root to be a little hot,
so you might try using the chopped ginger in a jar because it is a little
milder than the fresh. Also, you can add a little more soy sauce if you
would like! It has the best flavor after it has been refrigerated a day or
two!

Michael Kapps (almcepud@crl.com) said that the chef at Benihana's San
Fransisco gave him a xerox copy of his secret recipe book for his birthday
so, this is the real oneandonly Benihana's ginger dressing straight from
the guys in charge.
NOTES : (This is supposed to be the true one!)