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    Ginger Salad


    Source of Recipe


    George Stella
    1 tablespoon Dijon mustard
    1 tablespoon fresh lemon juice
    2 tablespoons rice wine vinegar
    1 tablespoon fresh ginger, peeled and chopped
    3/4 cup canola oil
    Kosher salt
    1/8 teaspoon fresh ground black pepper
    1/2 head iceberg lettuce, shredded
    2 tablespoons chopped fresh parsley leaves
    Lemon slices, for garnish

    In a blender on high speed, combine mustard, lemon juice, vinegar, and ginger for just a few seconds until smooth. Then turn the blender to a lower speed and slowly pour the oil in a continuous stream. Season with salt and pepper, to taste.
    Place shredded lettuce piled high in the center of a bowl with edges. Add dressing to lettuce and toss. Sprinkle parsley around the edges of the bowl and garnish with a lemon slice.

    Nutrition Information
    Nutritional Analysis per serving
    Calories 377
    Fat 41
    Saturated Fat 3 grams
    Carbohydrates 1 gram
    Fiber 1 gram
    Net Carbohydrates 0 grams

    Recipe Summary
    Difficulty: Easy
    Prep Time: 10 minutes
    Yield: 4 servings
    User Rating:
 

 

 

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