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     Title: Crunchy Greens With Carrot Ginger Dressing
Categories: Greens, Vegetables, Herbs
     Yield: 2 Servings

     1 sm Carrot;
          - peeled, coarse chopped
     1    Fresh ginger piece (1");
          - peeled, coarse chopped
   1/4 c  Extra-virgin olive oil
     2 tb Rice vinegar
 1 1/2 ts Soy sauce
     1 tb Granulated sugar
     1 ts Onion powder
          Salt
     2    Little Gem lettuce heads;
          - up to 4, leaves separated
          - -OR-
     1    Romaine heart; chopped
     1 c  Fresh mint leaves;
          - loose packed

 Dressing:

 In a food processor, purée the carrot, ginger, olive oil, rice
 vinegar, soy sauce, sugar, onion powder, a pinch of salt, and 1 tb
 cold water until as smooth as possible, 1 to 2 minutes.

 Salad:

 Place the lettuce leaves in a large serving bowl. Add 2 tb 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.

 Recipe by Eric Kim

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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