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Iceberg Salad with Ginger Dressing

Source of Recipe


Cooking Light-6/02






List of Ingredients



• Dressing:
  
• 1/4 cup coarsely chopped onion
  
• 1 tablespoon grated peeled fresh ginger
  
• 1 tablespoon finely chopped celery
  
• 3 tablespoons rice vinegar
  
• 2 tablespoons water
  
• 1 tablespoon toasted peanut oil
  
• 1 tablespoon low-sodium soy sauce
  
• 2 teaspoons sugar
  
• 1 teaspoon fresh lemon juice
  
• 1 teaspoon miso
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon black pepper
  
• Salad:
  
• 9 cups chopped iceberg lettuce
  
• 1 1/2 cups cucumber, halved lengthwise and thinly sliced
  
• 3/4 cup shredded carrot
  
• 3/4 cup chopped celery
  
• 1/3 cup chopped onion
  
• 12 cherry tomatoes, halved
  






Instructions



1. To prepare dressing, combine the first 12 ingredients in a blender and process until smooth.
   
   
2. To prepare salad, combine lettuce and remaining ingredients in a medium bowl. Drizzle dressing over salad; toss gently to coat.
   
   
3. Yield: 6 servings (serving size: 1 1/2 cups salad). 66 cal, 2.7g fat, 2.1g pro, 9.8g carb, 2.9g fober, 0mg chol, 0.9mg iron, 259mg sod, 37mg calc.