Good for You Carrot Ginger Tofu Dressing

This is my adaptation of a Cooking Light dressing. It has a lot of strong Asian flavors and I've found it tastes best over simple iceberg lettuce type crisp green salads -- kind of like the salad you'd find at a Japanese restaurant. I took this to my supper club. Everyone was skeptical at first, due to the shockingly orange color, but we gobbled it up. This recipe makes enough for quite a few salads, so keep it in a tupperware container with lid.

• Ready In: 5 mins
• Serves: 8
• Yields: 2 cups

Ingredients

• 2  cups  shredded carrots (bagged type)
• 6  ounces silken tofu
• 1⁄4 cup fresh lemon juice
• 1⁄4 cup seasoned rice vinegar
• 1  tablespoon  vegetable oil
• 2 -3  teaspoons  sesame oil
• 3  tablespoons miso (optional)
• 2  tablespoons  chopped fresh ginger
• 1  tablespoon honey
• 1⁄4 teaspoon sea salt (more if desired)
• 2  garlic cloves, crushed

Directions

1. Place all ingredients in food processor and puree until smooth. The amounts listed above are suggestions. Add more ginger, garlic or whatever to taste.