When we used to live in Oregon, we loved going to Benihana. They have Benihana here in California too, but we don't live near it. The closest one is an hour away. Our favorite part of the meal was their salad dressing. Whenever we would go, we would order a side of the dressing to take home. The Ginger in the dressing just calls our name.
Since we can't get it where we live. I set out to make it at home. Success! Fresh and full of ginger!
Benihana Ginger Salad Dressing
adapted from The Chicago Sun Times
1/4 cup chopped onion
1/4 cup peanut oil
2 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon peeled and chopped fresh ginger root
1 tablespoon chopped celery
1 tablespoon gluten free soy sauce -or- braggs amino acids
1/2 teaspoon tomato paste
1/2 teaspoon sugar or 1/4 tsp stevia
1 teaspoon freshly squeezed lemon juice
Dash of salt
Dash of freshly ground black pepper
Combine onion, peanut oil, rice vinegar, water, ginger root, celery, soy sauce, tomato paste, sugar, lemon juice, salt and pepper in a blender container or work bowl of a food processor fitted with steel blade; process until almost smooth. Serve immediately, cover and store remaining in refrigerator.