Ingredients:
1/2 cup canola oil
1/2 cup minced onion
1/3 cup white vinegar
2 Tbsp low sugar ketchup
2 Tbsp powdered ginger
2 Tbsp water
2 Tbsp soy sauce
1 Tbsp peanut butter
1 packet Splenda
2 tsp lemon juice
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp celery salt
Measure out all of the ingredients into a blender. Certainly if you have fresh ginger and garlic you can add them in instead, but this way you can always make the dressing from ingredients that store on your shelves.
Blend the dressing for about a minute to ensure everything is thoroughly smooth. Your time will be longer if you're using chopped ginger and garlic, and less if you're using powdered versions. Then pour over your salad and enjoy! Store any extra in the fridge for future times.
In terms of servings, I found that I get about five large dinner-sized salads worth of dressing from one batch. I love it so much that I end up eating a salad every night, which is a good thing. I put mine over a bag of assorted lettuce mix.
For carb counts, the main items here are the peanut butter and ketchup. Both of those can be found in low to no sugar versions - but both also certainly come in high sugar versions as well. So shop wisely and be sure to cook with as low sugar a version as you can find.
The beauty of this is that you can have it over the most inexpensive iceberg lettuce you can find and it makes it taste delicious. So you can save money on the lettuce, fill your stomach full of yummy food, and end up with very little carbs or calories going into your system.
This can certainly be a meal all by itself. You can also use it as a lead in to a salmon with soy sauce dish, or perhaps a delicious meal of sushi.
Ginger has been found by many studies to help with stomach settling. It helps with colds as well. So this is a delightful dish to enjoy to keep yourself healthy.
Lisa Shea's Library of Low Carb Books
