CHRS: CP437 2   
   MSGID: 1:320/219@fidonet 57063308   
   PID: MBSE-BBS 1.1.2 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Crunchy Greens w/Carrot-Ginger Dressing   
    Categories: Greens, Vegetables, Herbs   
         Yield: 3 servings   
       
         1 sm Carrot; peeled, coarse   
              - chopped   
         1    (1") piece fresh ginger;   
              - peeled, coarse chopped   
       1/4 c  Extra-virgin olive oil   
         2 tb Rice vinegar   
     1 1/2 ts Soy sauce   
         1 tb Granulated sugar   
         1 ts Onion powder   
              Salt   
         2    (to 4) heads Little Gem   
              - lettuce; leaves separated   
              +=OR=+   
         1    Romaine heart; chopped   
         1 c  Loose packed fresh mint   
              - leaves   
       
     MAKE THE DRESSING: In a food processor, purée the   
     carrot, ginger, olive oil, rice vinegar, soy sauce,   
     sugar, onion powder, a pinch of salt and 1 tablespoon   
     cold water until as smooth as possible, 1 to 2 minutes.   
        
     DRESS THE SALAD: Place the lettuce leaves in a large   
     serving bowl. Add a couple of tablespoons of the   
     dressing and toss, then add more as needed to evenly   
     coat. The salad should be lightly dressed, not drowned;   
     don’t use every drop of dressing if you don’t need to.   
     Taste for seasoning, adjusting with more salt as   
     desired. Top the salad with the mint leaves and serve   
     immediately.   
        
     By: Eric Kim   
        
     Yield: 2 to 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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