Salad with Carrot Ginger Dressing
Autumn boasts a bounty of root veggies. When you feel that chill in the air, you may want to add some warmth to your salad, and ginger root is one of the best ways to do it. Not only does ginger warm you, it also helps with digestion and reduces pain in your joints and muscles.
1 cup sunflower oil
1/2 cup rice wine vinegar
2 T cup Braggs Amino Acids or soy sauce
1 cup chopped sweet onion
1/2 cup carrot, chopped
1/4 cup celery, chopped
1/2 cup ginger root, peeled and chopped
1/4 cup maple syrup or agave nectar (use a little more depending
on sweetness preference)
1 Tbsp lemon juice
2 Tbsp tomato paste
Place all items in blender and puree until smooth. Add a dash of
water if dressing is too thick.
It varies according to water density
of the veggies. Refrigerate for several hours before serving, I reccomend a
mason jar. Shake well before serving.
This dressing goes well on almost any salad. My favorites are
Spring Mix, Boston lettuce, Arugula or even Romain. In the
photo on the previous page, I paired this dressing with carrots,
tomato and celery, micro greens and a side of cashew cheese.
Instead of croutons, I used some leftover muffins.
Choose your favorite version, toss and dress!
Version # 1
bag of spring mix
2 cups of micro greens
2 chopped carrots
2 chopped celery stalks
2 tomatoes diced
1 cucumber sliced
raw shelled pumpkin seeds
bag or wild arugula
1/2 c thinly cut cabbage
1 c shredded carrots on the smallest setting
2 scallions chopped from just above roots to ends
1 cup pecans