Ginger Salad Dressing

The first time my cousin and her husband suggested a Japanese Steakhouse for dinner, my husband was convinced that he just wouldn't like it. We did him to go that night, which was good for him, since he learned that he really liked the food.

When we lived in Pittsburgh, we had a favorite steakhouse. When we moved to Ohio, we found that we like (and well it's in the Entertainment Book, which helps keep the price reasonable), although I don't think it is as good as the one in Pittsburgh and they don't serve the Japanese Noodles (bean sprouts) as part of the meal. The kids do like that every meal comes with sherbet and a fortune cookie though.

As I've mentioned before, I like to recreate restaurant meals at home, as a way to save money and generally make the meal healthier. Fried rice and hibachi style steak, chicken and shrimp (minus the flambe - I'm not that adventurous) were relatively easy to recreate, but it took me a little while to find it, but I eventually found a recipe for that Ginger Salad Dressing - that was one of my favorite parts of the meal.

Ginger Salad Dressing
1/2 c minced onion
1/2 c peanut oil
1/3 c rice vinegar
2 tbsp water
2 tbsp minced fresh ginger root
2 tbsp minced celery
2 tbsp ketchup
4 tsp soy sauce
2 tsp sugar
2 tsp lemon juice
1/2 tsp minced garlic
1/2 tsp salt
1/2 tsp pepper

Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.

Serve over iceberg lettuce and carrot matchsticks. (here at our current restaurant, they also have a slice of cucumber and a section of orange)

Looking for more uses for Root Vegetables (like Ginger), then head over to Life As Mom for this week's Ultimate Recipe Swap Root Vegetable Edition or check out my recipe for Sweet Potatoes and Homemade Hash Browns.

This recipe shared at the Grocery Cart Challenge Recipe Swap.