The Woods at Whippoorhill: Japanese Ginger Salad Dressing

I'm jumping back and forth between parties and menus, so hang on! I blogged about Emily Anne's graduation dinner yesterday, but tonight I've gone back to her mom's birthday lunch! Amanda loves sushi and all things Asian food. Amanda is my best friend, and her daughter, Emily Anne, is Jewell's. We've been known to have sushi twice in one week. Maybe more! It works out really well for all of us! You can catch up on her Asian-themed blue tablescape if you missed it the first time around.

When we do eat out, I have a hard time choosing between the soup and salad. To be honest, I don't. I usually order both. This is such a simple salad to make. I mean, lettuce and dressing. What's easier than that? You can buy ginger dressing in both the produce and salad dressing aisles now, but I like to make it myself so I can add more of what ever I'm wanting that day.

Japanese Ginger Salad Dressing

1/2 onion, roughly chopped

1/2 cup canola oil

1/4 cup rice wine vinegar

3 tablespoons (or to taste) fresh grated ginger

1 stalk celery, chopped

2 tablespoons soy sauce

1 tablespoon tomato paste

1 tablespoon white sugar

2 teaspoons lemon juice

salt and pepper to taste

water to thin to desired consistency

Put all ingredients except salt and pepper and water in a food processor or blender. Blend until smooth. Season to taste and add water to thin to desired consistency. Do not make it too thin. I usually put it in a mason jar with a lid. Refrigerate for at least one hour. Overnight is best.

Here's another look at my tablescape. I usually like a really full and busy (I like to call it interesting) table, however, Asian design is very clean and sleek. My blue floral runner is probably a little un-Asian, but I had to be true to myself.