I found this recipe ages ago after I ate at a Benihana restaurant.  The dressing on their salad was this fresh, ginger salad dressing that I adored.  I couldn’t find anything similar in stores and decided to Google the recipe it until I found it.

These days, I truly like making my own salad dressing better than any in the store.  Ok, I admit, I love Hidden Valley Light Ranch.  However, for any vinaigrette, etc., I make my own.  It takes literally a minute to make and I usually have most of the ingredients on hand.  For this recipe, I often use either a piece of ginger that I have in my freezer, or some bottled minced that I have in my refrigerator.

I could practically drink this stuff, it’s that good.  Now, please don’t picture me sitting there with a glass of salad dressing on ice… but you get my drift.  It’s really good.

Tonight I needed to use up a bagged salad, and I wanted to order Asian food.  So, I made this to satisfy the craving while still using what I had on hand without ordering out.

Ginger Salad Dressing (like Benihana)

1/4 cup onion, chopped
1/4 cup vegetable oil
2 tablespoons rice wine vinegar
1 tablespoon water
1 tablespoon ginger, chopped
1 tablespoon celery, chopped
1 tablespoon soy sauce
1 1/2 teaspoons tomato paste
1 1/2 tablespoons sugar
1 teaspoon lemon juice
1/2 teaspoon salt

Combine all ingredients in a blender. Process until almost smooth.

Any unused portions may be stored in a covered container in the refrigerator.

~M