“This is my adaptation of a Cooking Light dressing. It has a lot of strong Asian flavors and I've found it tastes best over simple iceberg lettuce type crisp green salads -- kind of like the salad you'd find at a Japanese restaurant. I took this to my supper club. Everyone was skeptical at first, due to the shockingly orange color, but we gobbled it up. This recipe makes enough for quite a few salads, so keep it in a tupperware container with lid.”
READY IN:
5mins
SERVES:
8
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place all ingredients in food processor and puree until smooth. The amounts listed above are suggestions. Add more ginger, garlic or whatever to taste.

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