July 12, 2010
Gingered Vegetable Salad
This fresh salad, with its bold flavors and Asian-inspired dressing, makes a tempting change from the usual green salad.
Servings: 6
Prep Time:
Cooking Time: 45 minutes
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 1/3 cup chopped red onion, divided
- 3 tablespoons rice vinegar
- 2 tablespoons peanut oil
- 1 1/2 tablespoons soy sauce
- 1 tablespoon grated gingerroot
- 2 teaspoons sugar
- 1 (10-ounce) package hearts of romaine mix
- 1 1/2 cups chopped peeled cucumber
- 3/4 cup shredded carrots
- 1 tomato, chopped
Directions
Combine 1 tablespoon onion, vinegar, peanut oil, soy sauce, gingerroot and sugar in a jar with a tight-fitting lid and shake to mix.
Combine lettuce, cucumber, carrots, tomato and remaining onion in a salad bowl. Add dressing and toss to mix.
Secret Tip
When grating gingerroot, plan to use about 1 inch of fresh gingerroot for each tablespoon needed. Use the smallest holes on the grater. There's no need to peel the ginger first-the skin stays behind on the grater.
