Ginger Dressing

Process till smooth in cup blender (need to increase amounts if make in pitcher of blender)

2 T finely chopped carrots
1 T finely chopped ginger
1 T mild flavor olive oil
1 t brown sugar
1 t lemon or rice wine vinegar
1/2 t soy sauce
1 - 2 T water

I looked at several recipes. It appeared that the ratio of carrots to ginger ranged from 2:1 to 4:1. The carrots gives color and a sweeter flavor. I used mild flavor olive oil. I thought that stronger flavored oils, like sesame seed and peanut oil, might overpower the ginger flavor.

I think equal amounts sweetener to vinegar/lemon juice works best. Soy sauce provides salt. Add water for enough liquid to process.

To keep the recipe simple with fewer ingredients I didn't try adding onion, garlic, mustard, ketchup, celery or tomatoes but any of these could be added.

Recipes that I looked at:
http://www.foodnetwork.com/recipes/food-network-kitchens/light-carrot-ginger-recipe.html
http://allrecipes.com/recipe/famous-japanese-restaurant-style-salad-dressing/
http://allrecipes.com/recipe/japanese-ginger-salad-dressing/
http://foodbabe.com/2013/05/23/japanese-restaurant-style-carrot-ginger-salad-dressing/
http://www.topsecretrecipes.com/Benihana-Ginger-Salad-Dressing-Copycat-Recipe.html


link to my experiments