Ingredients
Dressing:
1/4 cup Onion, coarsely chopped
1 tablespoon Ginger, grated peeled fresh
1 tablespoon Celery, finely chopped
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 (soybean paste)
1/4 teaspoon Salt
1/8 teaspoon Fresh Ground Black Pepper
Salad:
9 cups Iceberg Lettuce, chopped
1 1/2 cups Cucumber, halved lengthwise and thinly sliced
3/4 cup Carrot, shredded
3/4 cup Celery, chopped
1/3 cup Onion, chopped
12 Cherry Tomatoes, halved
Directions
1
To prepare dressing, combine ingredients in blender, and process until smooth.
2
To prepare salad, combine lettuce and remaining ingredients in medium bowl.
3
Drizzle dressing over salad; toss gently to coat.
Ingredients
Dressing:
1/4 cup Onion, coarsely chopped
1 tablespoon Ginger, grated peeled fresh
1 tablespoon Celery, finely chopped
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 (soybean paste)
1/4 teaspoon Salt
1/8 teaspoon Fresh Ground Black Pepper
Salad:
9 cups Iceberg Lettuce, chopped
1 1/2 cups Cucumber, halved lengthwise and thinly sliced
3/4 cup Carrot, shredded
3/4 cup Celery, chopped
1/3 cup Onion, chopped
12 Cherry Tomatoes, halved
Directions
1
To prepare dressing, combine ingredients in blender, and process until smooth.
2
To prepare salad, combine lettuce and remaining ingredients in medium bowl.
3
Drizzle dressing over salad; toss gently to coat.
