By Nancy Smorch
It’s one of those dreary, cool, drizzly fall days here in Michigan. I needed a little pick me up for lunch - something with some zest and lots of nutrients - and something other than roasted fall vegetables, which my family would probably say I’ve been making a little too much of this past week.
So, I thought a more lively salad with some homemade salad dressing would be just what I needed.
I have a newfound love for salads - especially after eating at the vegan and raw foods cafe Prasad, in Portland. But I needed some creative, homemade salad dressings to dress them up a bit.
I love the Asian ginger dressing that you get on salads at sushi bars or Japanese restaurants, and although I wasn’t going for that same exact taste, I did want to incorporate a little ginger and sesame flavors into my dressing, so I played around with a few ingredients and came up with what I think (and Lindsey and Frankie agree) is a pretty darn good salad dressing!
To get the sesame flavor, I used toasted sesame oil (not regular sesame oil). And for the ginger flavor, rather than using freshly grated ginger, I used ginger juice. Have you ever seen this?
I saw it for the first time at the health food store the other day and decided to pick it up, figuring I’d experiment with it. So this dressing was the perfect excuse to try it out.
If you have someone reluctant to eating a salad, a good salad dressing drizzled on top just might be enough to entice them to munch on one.
Here’s how I made my Asian-inspired Sesame Ginger Dressing:
1/4 cup good quality extra virgin olive oil
3 Tbsp. honey
2 Tbsp. apple cider vinegar
1 Tbsp. toasted sesame oil
1/2 - 3/4 tsp. ginger juice (depending on how much ginger flavor you want)
Sea salt and fresh ground pepper to taste
Combine all ingredients in a bowl, whisk together, and drizzle over salad.
Hopefully this brings a little brightness to your day, if it happens to be dark and rainy where you are as well!