Recipe courtesy of George Stella
Ginger Salad
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 377 calorie
- Total Fat
- 41 grams
- Saturated Fat
- 3 grams
- Carbohydrates
- 1 grams
- Dietary Fiber
- 1 grams
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 377 calorie
- Total Fat
- 41 grams
- Saturated Fat
- 3 grams
- Carbohydrates
- 1 grams
- Dietary Fiber
- 1 grams
Ingredients
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons rice wine vinegar
1 tablespoon fresh ginger, peeled and chopped
3/4 cup canola oil
Kosher salt
1/8 teaspoon fresh ground black pepper
1/2 head iceberg lettuce, shredded
2 tablespoons chopped fresh parsley leaves
Lemon slices, for garnish
Directions
- In a blender on high speed, combine mustard, lemon juice, vinegar, and ginger for just a few seconds until smooth. Then turn the blender to a lower speed and slowly pour the oil in a continuous stream. Season with salt and pepper, to taste.
- Place shredded lettuce piled high in the center of a bowl with edges. Add dressing to lettuce and toss. Sprinkle parsley around the edges of the bowl and garnish with a lemon slice.
