Green Jacket Salad Dressing Food
GREEN JACKET SALAD DRESSING
This came from a friends who's from Augusta, Ga- the home of the Master's. This is a famous salad dressing from a restaurant there and it's really good.
Provided by crispychick
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients in the bowl of a food processor or a blender and puree until blended.
- Salt and pepper to taste.
Nutrition Facts : Calories 123.7, Fat 13.7, SaturatedFat 1.8, Sodium 1.1, Carbohydrate 0.8, Fiber 0.3, Sugar 0.4, Protein 0.2
CRUNCHY GREENS WITH CARROT-GINGER DRESSING
This recipe draws inspiration from the sunny-orange flavor of green salads with carrot-ginger dressing at Japanese American restaurants. The pulpy, aromatic dressing may be the star, but a salad is only as good as its lettuce. After washing and thoroughly spin-drying the greens in a salad spinner (alternatively, you can pat them dry in a clean kitchen towel), one way to maximize their crunch before adding the dressing is to refrigerate them, covered, for at least 30 minutes. Little Gem has a sweet, juicy sturdiness, but regular packaged mixed greens, baby spinach and chopped romaine hearts work, too.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, weeknight, salads and dressings, appetizer, side dish
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Make the dressing: In a food processor, purée the carrot, ginger, olive oil, rice vinegar, soy sauce, sugar, onion powder, a pinch of salt and 1 tablespoon cold water until as smooth as possible, 1 to 2 minutes.
- Dress the salad: Place the lettuce leaves in a large serving bowl. Add a couple of tablespoons of the dressing and toss, then add more as needed to evenly coat. The salad should be lightly dressed, not drowned; don't use every drop of dressing if you don't need to. Taste for seasoning, adjusting with more salt as desired. Top the salad with the mint leaves and serve immediately.
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