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Gingered Carrot Dressing for your next Salad

The Gingered Carrot Dressing is thick with carrots, so a lettuce that will stand up to its weight is important. We suggest Romaine or our old favorite, iceberg, for best results.

Makes about 2 cups

• ½ pound baby carrots
• ½ small yellow onion or 1 large shallot
• 2 tablespoons bottled chopped ginger
• ¼ cup rice vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon toasted sesame oil
• ¼ cup water
• ½ cup vegetable oil

Coarsely chop the carrots. Place them in a blender and pulse to chop into small bits. Stir and scrape the sides as necessary to chop well. (Depending on the size of your blender, you may need to chop the carrots in two batches. A food processor will make quicker work of the chopping, but a blender is needed for the smooth finish in the end.)

Peel and coarsely chop the onion or shallot and add it to the blender. Add the ginger, rice vinegar, soy sauce, sesame oil and water. Pulse to mix.

With the motor running, drizzle the oil through the opening in the top of the blender. When all the oil is added, blend until smooth, about 30 seconds. Serve immediately, or cover and refrigerate for up to 1 week.

Start to finish: Less than 10 minutes

Per tablespoon: 37 calories (90 percent from fat), 4 g fat (1 g saturated), 0 mg cholesterol, trace protein, 1 g carbohydrates, less than 1 g dietary fiber, 25 mg sodium.

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