Salad with Carrot-Ginger Dressing
Our recent lunch salad is a mash-up of two recipes from the New York Times that we found to be tasty and refreshing.
To accompany the salad we made another NYT-inspired recipe, this one for a toasted open-face sandwich with cheese and tomatoes. Carbs and fresh greens - what could be better on a mid-summer day?!
Carrot-Ginger Dressing
1 small carrot, peeled and coarsely chopped
1(1-inch) piece fresh ginger, peeled (I use a spoon) and coarsely chopped
¼ cup sunflower oil and a few drops of sesame oil
2 tablespoons rice vinegar
1½ teaspoons soy sauce
1/2 tablespoon granulated sugar
2 tablespoons finely chopped onion or 1 teaspoon of onion powder
Salt
1 tablespoon of water
Blend all ingredients in a Ninja mixer.
Salad
Leaves of 1 head of Boston or butter lettuce
2 ripe mangos sliced and cubed
Add basil and/or mint
Top with chopped peanuts if you want.
For the toast, simply combine grated old cheddar cheese with mayonnaise to taste. Slather over fresh crusty bread, top with sliced tomatoes and slide under the broiler for a couple of minutes. Voilà - bon appétit.
