Carrot Ginger Dressing
What I love most about my home is whom I share it with.
TAD CARPENTER
Ever since the start of the year, my schedule has been pretty crazy. From trying to do some updates to my blog to getting over this stupid cold, I can’t seem to accomplish anything! Focusing on some blog updates really needs to be pushed to the top of my to list though. With the holiday weekend, I’m hoping to have some solid time to get things done.
A few comments were lost in the transition, but hopefully switching my server will be worth it in the long run. One problem I solved today was the slow loading factor. I have been using huge files on my blog to showcase what I’ve been eating. From now on things should run more smoothly when viewing sallyspins.com with the smaller files.
Starting Monday people things are going to be getting way awesome here…kind of like my…
Carrot Ginger Dressing
Ingredients:
¼ cup olive oil
¼ cup rice vinegar
¼ cup chopped carrots
1/8 cup soy sauce
½ juiced lemon
2 Tablespoons minced ginger root
1 teaspoon Dijon mustard
1 teaspoon Agave Nectar
Directions:
1. Combine vinegar, soy sauce, lemon juice, ginger, mustard, and Agave Nectar in small bowl. Slowly mix in olive oil and whisk together.
2. Add mixture to a food processor or blender and add in carrots. Blend until smooth.
3. Prepare salad. I used a mix of iceberg lettuce, cabbage, carrots, scallions, cucumber, and snow peas.
4.Pour dressing on top and toss.
5. Enjoy!
The carrots and ginger give the dressing a sweet taste. Over the salad it is so much lighter than a mayonnaise based dressing. We enjoyed our salad with some Smoke Salmon Sushi.
Today was the first day this season that we have woken up to snow in Oklahoma, which made it super cold all day. I am settling in for the night with a warm puppy on my lap.
Nellie is getting pretty antsy for Real Housewives of Atlanta, so I got to run.
How much snow have you seen this winter?
