Asian Salad Dressing Recipe

Have you noticed that bagged salads are getting lighter and lighter? You used to be able to get a full pound of salad greens for $2. Now the bags hold only 12 or 14 ounces, which means I need at least a bag and a half for my family. Lately I have been buying green salad less often. And instead of buying two bags of iceberg lettuce, I buy one of iceberg and then another bag of baby spinach. The spinach adds nice color and nutrition to an otherwise boring salad.

I also often substitute fresh cabbage when making winter salads. It is so easy! I simply cut half a medium sized green cabbage into very thin shreds, grate a carrot into it, and toss it with either 1/3 of a cup of bottled Italian dressing or 1/3 of a cup of my homemade Asian vinaigrette dressing. Half a head of cabbage will make enough salad for my whole family, which costs less and is better for you than bagged lettuce. And a cabbage will last in the fridge for several weeks, unlike lettuce that goes in 3 or 4 days sometimes.

Asian Salad Dressing

* 3 cloves garlic, minced
* 1 tablespoon minced fresh ginger root
* 1/3 cup olive oil (or sesame oil is even better)
* 1/3 cup white vinegar
* 1/3 cup soy sauce
* 3 tablespoons honey
* 1/3 cup water

Put all ingredients into a pint size jar with a tight fitting lid. Put on lid and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator. Enjoy!