Japanese Ginger Salad Dressing

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Prep Time: 5 Minutes
Ready In: 5 Minutes
Servings: 12
1 cup olive oil
1/4 cup soy sauce
1 lemon, juiced
3 cloves garlic, minced
3 tablespoons minced fresh ginger root
1 teaspoon prepared Dijon-style mustard
2 teaspoons honey
ground black pepper to taste
1. In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper. Once these are thoroughly combined, add the oil in a steady stream, whisking constantly. When all of the oil is incorporated into the dressing, pour into a glass jar and chill until serving.


























Famous Japanese Restaurant-Style Salad Dressing

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Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 14
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice wine vinegar
2 tablespoons water
2 tablespoons minced fresh ginger root
2 tablespoons minced celery
2 tablespoons ketchup
1. In a blender, combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper . Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed.
4 teaspoons soy sauce
2 teaspoons white sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper










Asparagus with Sesame Vinaigrette

 Asparagus with Sesame Vinaigrette
4 Servings Prep/Total Time: 15 min.


  • 1 pound fresh asparagus, trimmed
  • 3 tablespoons water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame seeds, toasted
  • 1-1/2 teaspoons Daily Chef 100% Pure Olive Oil
  • 1-1/2 teaspoons sesame oil
  • 1/2 teaspoon sugar
  • 1/8 teaspoon garlic powder
  • 2 tablespoons chopped sweet red pepper
  • 2 tablespoons chopped tomato
  • 1 teaspoon minced fresh basil


  • Place asparagus and water in a microwave-safe dish; cover and microwave on high for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry.
  • In a jar with a tight-fitting lid, combine the soy sauce, vinegar, sesame seeds, olive oil, sesame oil, sugar and garlic powder; shake well. Place the asparagus, red pepper and tomato in a serving dish.
  • Drizzle with dressing; sprinkle with basil. Yield: 4 servings.


Asian Crunch Salad

 Asian Crunch Salad
4 Servings Prep: 15 min. + chilling


  • 1 cup fresh broccoli florets
  • 1 cup fresh cauliflowerets
  • 1 cup cherry tomatoes
  • 1/2 cup fresh snow peas
  • 2 green onions, thinly sliced
  • 1/2 cup sliced water chestnuts, drained
  • 4-1/2 teaspoons reduced-sodium soy sauce
  • 1 tablespoon cider vinegar
  • 1 tablespoon sesame oil
  • 3/4 teaspoon sugar
  • 1/2 teaspoon sesame seeds, toasted
  • 1/2 teaspoon Daily Chef 100% Pure Olive Oil
  • Dash pepper


  • In a large bowl, combine the broccoli, cauliflower, tomatoes, peas and onions.
  • Stir in water chestnuts.
  • In a small bowl, whisk the soy sauce, vinegar, sesame oil, sugar, sesame seeds, olive oil and pepper.
  • Pour over vegetables and stir to coat.
  • Cover and refrigerate until chilled. Yield: 4 servings.


7 Vegetable Salad

 7 Vegetable Salad

12 Servings Prep/Total Time: 30 min.


  • 1 cup cut fresh green beans
  • 1 cup fresh sugar snap peas
  • 1 cup sliced yellow summer squash
  • 1 cup sliced zucchini
  • 1/2 cup julienned onion
  • 2 small tomatoes, seeded and chopped
  • 1 cup coarsely grated carrots
  • 2/3 cup reduced-fat Italian salad dressing
  • 4 teaspoons minced chives
  • 2 teaspoons dried basil


  • In a saucepan, bring 2 in. of water to a boil. Add beans, peas, yellow squash, zucchini and onion. Reduce heat; cover and simmer for 2-3 minutes or until vegetables are crisp-tender. Drain; rinse with cold water and pat dry
  • Place vegetables in a bowl; add the remaining ingredients. Gently stir to coat.
  • Refrigerate until serving. Yield: 12 servings.


Radiance Fruit Salad

Prep Time:20 min

6 servings, serving size: 1 cup


1/3 cantaloupe, cut into 3/4-inch chunks (about 2 cups)
1 (16 ounce) container strawberries, quartered (about 3 cups)
5 medium kiwis, peeled and cut into 3/4-inch chunks (about 2 1/2 cups)


3 tablespoons honey
3 tablespoons fresh lime juice
1 teaspoon lime zest
3 tablespoons finely chopped fresh mint leaves

Place all of the fruit into a large bowl. In a small bowl, whisk the honey, lime juice, zest, and mint. Right before serving, pour the dressing over the fruit and toss gently to combine.


Fresh Fruit Salad with Honey Vanilla Yogurt

Prep Time:10

Level: Easy

4 to 6 serving

2 cups plain yogurt
2 tablespoons good honey
1/2 teaspoon pure vanilla extract
Seeds scraped from 1/2 vanilla bean, optional
1/2 orange, juiced
1 banana, sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
1 pint fresh strawberries, hulled and cut in half
1 bunch seedless green grapes, halved

Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt.