Carrot Ginger Dressing

• servings: 1 serving
• active time: 10 minutes
• total time: 10 minutes

Ingredients

⅓ cup extra-virgin olive oil

⅓ cup rice vinegar

2 large carrots, peeled and roughly chopped (about ⅔ cup)

2 tablespoons peeled and roughly chopped fresh ginger

2 tablespoons lime juice

1 tablespoon plus 1 teaspoon honey

1 ½ teaspoons toasted sesame oil

¼ teaspoon salt, more to taste

Fresh greens of choice

Red onion

Cucumber

Carrot

Cherry tomatoes

Red cabbage

Directions

In a blender, combine all of the salad dressing ingredients as listed. Bend until completely smooth. Taste, and add additional salt if the dressing doesn’t make your eyes light up. If it’s too sour (it should have some zing to it), blend in a bit more honey.

Serve over greens and any other ingredients you’d like (I offered a few more suggestions in the post). Recipe keeps well in the refrigerator, covered, for 1 to 2 weeks.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 76
• Total Fat: 7.4 g
• Saturated Fat: 1.1 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 62.2 mg
• Total Carbohydrate: 3.3 g
• Dietary Fiber: 0.4 g
• Total Sugars: 2.3 g
• Protein: 0.2 g