Carrot Ginger Salad Dressing (Photo by Jodi Stoltenberg)
This dressing is not only tasty, but refreshing on a hot summer day. It glows vibrant orange on whatever lettuce it is served on. It’s texture shows on top of greens adding a nice contrast, not to mention flavor. It has been a challenge for me to make dressings without vinegar but this dressing is a natural for the use of lemon instead of vinegar. Carrots and citrus make a perfect marriage. Throw in ginger and a touch of sesame oil, and you have a party of aroma as well as taste.
Carrots are not only a great source of vitamin A, but they are rich in phytonutrients antioxidants such as: alpha-caotene, beta-carotene, lutein, hydroxcinnamic acids, and anthocyanindins. We all know carrots are good for the eyes but recent studies have also found that the antioxidants in carrots are very beneficial in lowering the risks for cardiovascular disease as well as cancer. Combined with ginger, an amazing power food known for stimulating the gastrointestinal tract. Carrot Ginger Salad Dressing is a food choice you can feel great about enjoying.
~ Chef Linda Lloyd, Cambiati Guest Chef
Prep Time: 10 minutes
Ingredients:
1 ½ cup shredded carrot (2 small carrots)
1 inch shredded ginger (1 Tbs)
1/3 cup lemon juice
1 cup water
½ cup grape seed oil
1 shallot quartered
2 tsp ground mustard
1 tsp ground coriander
½ tsp sesame oil
½ tsp salt
1 – 2 tbs Xylitol
Preparation:
Shred carrot and ginger.
Squeeze lemon juice straining out seeds.
Add all ingredients into blender except grape seed oil.
Blend until smooth
With blender running, add oil slowly through hole in blender top
Store in shakable container with a screw on lid
Preparation:
Shred carrot and ginger.
Squeeze lemon juice straining out seeds.
Add all ingredients into blender except grape seed oil.
Blend until smooth
With blender running, add oil slowly through hole in blender top
Store in shakable container with a screw on lid