I make my own salad dressings since the healthy store ones are so expensive. I make my own balsamic vinegrette (seems to be pretty popular here!) with 1 T olive oil, 0.5 T brown mustard and 2.5 T balsamic vinegar. I mix it up and use 1 T on my (large) salads. The brown mustard seems to take the bite out of the vinegar.
Another dressing that is easy and light is using red wine vinegar and lemon juice.
And here's a recipe for carrot ginger dressing (just like what you get on your salad at the hibachi). I have made it a couple times and use less of the oil. It's so flavorful that a little bit goes a long way. At the hibachi, it's usually served over iceberg lettuce, but it's great over better-for-you green leaf and other varieties. Choose a firmer lettuce (i.e. not microgreens!) that can stand up to this. I'll bet it was be great as a dressing for a Asian chicken or tofu wrap, with carrots and Chinese cabbage. (Okay, making myself hungry!)
CARROT GINGER DRESSING
Gourmet, January 2006; originally published 2001
Makes about 2 cups.
1/2 lb carrots (3 medium), coarsely chopped
1/4 cup chopped peeled fresh ginger
1/4 cup chopped shallots
1/4 cup seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon Asian sesame oil
1/8 teaspoon salt
1/2 cup vegetable oil
1/4 cup water
Pulse carrots in a food processor until finely ground (almost puréed). Add chopped ginger, chopped shallots, rice vinegar, soy sauce, sesame oil, and salt and pulse until ginger and shallots are minced. With motor running, add vegetable oil in a slow stream.
Transfer mixture to a blender. Add 1/4 cup water and blend until smooth, 2 to 3 minutes. Thin dressing with additional water if desired.
Cooks' note:
Dressing keeps, covered and chilled, 1 week.
salad dressing
