Iceberg Salad with Ginger Dressing

Name: Iceberg Salad with Ginger Dressing
Yield: 6 servings (serving size: 1 1/2 cups salad)
Ingredients: Dressing:; ¼ 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); ¼ teaspoon salt; .13 teaspoon black pepper; Salad:; 9 cups chopped iceberg lettuce; 1 ½ cups cucumber, halved lengthwise and thinly sliced; ¾ cup shredded carrot; ¾ cup chopped celery; ⅓ cup chopped onion; 12 cherry tomatoes, halved

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1 Review

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.

Recipe by Cooking Light June 2002

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Iceberg Salad with Ginger Dressing

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Iceberg Salad with Ginger Dressing

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Iceberg Salad with Ginger Dressing