Ginger Salad Dressing

By draingal

A great dressing for a Thai Salad - Romaine letter hearts and 16 oz frozen peas (thawed), 8 oz can sliced water chestnuts (drained well), 2 green onions (thinly sliced) 8 oz can artichoke hearts, quartered.

Ingredients

• 1/2 cup onion, minced
• 1/3 cup rice vinegar
• 2 tbsp. water
• 2 tbsp. fresh ginger, minced
• 2 tbsp. celery, minced
• 2 tbsp. ketchup
• 1 3/4 tsp. soy sauce
• 2 tsp. sugar
• 2 tsp. lemon juice
• 1/2 tsp. garlic, minced
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1/2 cup peanut oil (you can use canola oil instead)

Preparation

Step 1

Combine salad ingredients in a large bowl.
Mix all dressing ingredients in blender or food processor until well blended.
While blender is running, slowly drizzle in oil until emulsified.
Pour dressing over salad and toss.
Crunchy Chinese egg noodles or won ton chips can be used as a garnish.