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Title: Asian Salad Dressing
Yield: 4 Servings

Ingredients

    1/2 oz ginger root
    1/4 md onion; cut in quarters
    3/4 c  vegetable oil
    1/4 c  vinegar
    1/2 c  soy sauce
      1 ts tomato paste
    1/8    lemon; juiced
      1 ts garlic; minced
    1/2 c  water

Instructions

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.

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Per serving: 386 Calories; 41g Fat (93% calories from fat); 2g Protein; 5g
Carbohydrate; 0mg Cholesterol; 1694mg Sodium

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

Sheri McRae sherae@zeta.org.au
Our comedies are not to be laughed at.
- movie mogul Samuel Goldwyn

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End of MC-Recipe Digest V1 #5
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Preparation Time: 0:00

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