Iceberg Salad with Ginger Dressing

Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro
This delicious iceberg salad pairs perfectly with any main dish you choose to make. We also love it with a bowl of soup. Make the dressing up to two days ahead.

Yield:

6 servings (serving size: 1 1/2 cups salad)

Recipe from

Nutritional Information

Calories 66
Caloriesfromfat 37 %
Fat 2.7 g
Satfat 0.5 g
Monofat 1.1 g
Polyfat 0.9 g
Protein 2.1 g
Carbohydrate 9.8 g
Fiber 2.9 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 259 mg
Calcium 37 mg

Ingredients

Dressing:
1/4 cup coarsely chopped onion
1 tablespoon grated peeled fresh ginger
1 tablespoon finely chopped celery
3 tablespoons rice vinegar
2 tablespoons water
1 tablespoon toasted peanut oil
1 tablespoon low-sodium soy sauce
2 teaspoons sugar
1 teaspoon fresh lemon juice
1 teaspoon miso (soybean paste)
1/4 teaspoon salt
1/8 teaspoon black pepper
Salad:
9 cups chopped iceberg lettuce
1 1/2 cups cucumber, halved lengthwise and thinly sliced
3/4 cup shredded carrot
3/4 cup chopped celery
1/3 cup chopped onion
12 cherry tomatoes, halved

Preparation

To prepare dressing, combine the first 12 ingredients in a blender, and process until smooth.

To prepare salad, combine lettuce and remaining ingredients in a medium bowl. Drizzle dressing over salad; toss gently to coat.

Note:

June 2002