Date: Fri, 22 Mar 1996 13:55:39 +1100
From: sherae@zeta.org.au (Sheri McRae)
Soak ginger root in cold water for a few minutes before removing outer
skin. Remove skin and cut in chunks. Combine all ingredients in food
processor with steel blade and blend until smooth. Refrigerate.
Often in Japanese restaurants this dressing is served over finely shredded
cabbage along with the lettuce and other salad ingredients. It is
delicious.
Per serving: 383 Calories; 41g Fat (94% calories from fat); 2g Protein; 5g
Carbohydrate; 0mg Cholesterol; 1487mg Sodium
NOTES : This is the salad dressing served at the Mitsukoshi Restaurant at
EPCOT Center.
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From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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