Ubiquitous Japanese Salad Dressing

You find this type of salad dressing in many Japanese restaurants in the U.S. I used to see people requesting something similar often, so I created this around mid to late 90's. If this dressing is too tart for your taste (it will water down with salad greens) add 1-2 T water to the dressing.

• Ready In: 10 mins
• Yields: 1/2 cup

Ingredients

• 1⁄4 cup  oil
• 2  tablespoons rice vinegar
• 1  teaspoon lemon juice or 1  teaspoon lime juice
• 1  tablespoon celery, chopped roughly
• 1  tablespoon gingerroot, chopped roughly
• 1⁄4 cup onion, chopped roughly
• 1  tablespoon soy sauce
• 1 1⁄2-2  teaspoons tomato paste
• 1 1⁄2-2  teaspoons sugar
• 1⁄2 teaspoon salt
•  pepper, to taste

Directions

1. In a blender or food proessor, blend for 30 seconds.
2. If this dressing is too tart for your taste (it will water down with salad greens) add 1-2 T water to the dressing.