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Recipe Name: Asian Salad Dressing Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1/2 Ounce(s) Ginger root
1/4 Onion, cut in quarters
3/4 Cup(s) Vegetable oil
1/4 Cup(s) Vinegar
1/2 Cup(s) Soy sauce
1 Teaspoon(s) Tomato paste
1/8 Lemon, juiced
1 Teaspoon(s) Garlic, minced
1/2 Cup(s) Water
Directions:
Date: Fri, 22 Mar 1996 13:55:39 +1100 From: sherae@zeta.org.au (Sheri
McRae) Soak ginger root in cold water for a few minutes before
removing outer skin. Remove skin and cut in chunks. Combine all
ingredients in food processor with steel blade and blend until smooth.
Refrigerate. Often in Japanese restaurants this dressing is served
over finely shredded cabbage along with the lettuce and other salad
ingredients. It is delicious. Per serving: 383 Calories; 41g Fat (94%
calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol;
1487mg Sodium NOTES : This is the salad dressing served at the
Mitsukoshi Restaurant at EPCOT Center. MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 196
Calories From Fat: 181
Total Fat: 20.5g
Cholesterol: 0mg
Sodium: 538.1mg
Potassium: 60.1mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: <1g
Protein: <1g


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