Tuesday, April 24, 2012

carrot ginger dressing

carrotginger Remember the Hijiki Rice salad?

Well, I forgot to mention that the recipe also said the dressing is good on salad greens and/or steamed veggies.

We had steamed asparagus last night, so I topped it with a spoonful of dressing. As you can see, my dressing wasn't smooth, but it was still tasty.

What have you been eating?

9 comments:

Paz said...

as long as it was tasty, that's a good thing, isn't it? :-D

jalna said...

Wow, that's so different! Looks good.

Deb in Hawaii said...

I like the chunkiness in the dressing--it adds texture. ;-) Carrot and ginger is such a great pairing.

K and S said...

it is Paz :)

amazingly tasty Jalna :)

definitely good combo Deb :)

Take care everyone.
Kat

Jenster said...

So glad to see you back on your blog, Kat! Hope all is well now.

We've been getting a few sunny, warm days in the Seattle area, which is rather unusual for our Northwest spring, so we've been grilling a lot in our backyard. Last night my husband grilled up some Angus beef burgers (using 20% lean ground beef) while I tried to keep the sides a little healthier, with oven-baked fries and baked kale chips. They were delicious and made us feel as if summer is nearly here!

Rowena... said...

Oooh! And it is asparagus season for us right now! Will make this as soon asap.

K and S said...

everything sounds delicious Jenster!

hope you like it Rowena!

Take care you two.
Kat

Rinshinomori said...

I eat Japanese foods about 75% of times now, but for lunch I like to make all types of noodles. Tonight, I am making Chen's son's (Iron Chef) yakisoba that uses minced porked cooked in tenmenjan first. Noodles are fried fried crisp in pan and stock added for noodles to soak in and you mis the meat sauce over it.

K and S said...

that sounds delicious Rinshinomori :)

Take care.
Kat