It's All About the Dressing

I have been looking for this elusive "Japanese restaurant" salad dressing for the longest time. It seems easy enough to recreate, but I've just never nailed it. I found it in an unlikely place. I was flipping through an article in Eating Well magazine about working more spinach into your diet and there it was. I've doubled up the recipe ratios because you will definitely want more than one salad's worth.

Japanese Ginger Dressing

(Adapted from Eating Well, Sept/Oct 2008)

Makes about 1 1/2 cups

2 scallions, coarsely chopped

6 tablespoons saffron oil

1/4 cup distilled white vinegar

3 tablespoons finely grated fresh ginger

2 tablespoons ketchup

2 tablespoons soy sauce

2 small garlic cloves (or one large one)

1/2 teaspoon sea salt

1/2 this recipe dressed:

10 ounces spinach

1 large carrot, "ribboned" with a peeler

1 medium red pepper, julienned

4 radishes, sliced