I have been eating A LOT of salads lately for lunch, and sometimes dinner. Salad dressings not containing sugar are impossible to find at my grocery store. Lucky for me, there are four pages of salad dressing recipes in my new The South Beach Diet Super Charged book. I adapted their recipe for Soy-Ginger dressing and made the ginger the prominent flavor. I used it over my salads and also marinated thinly sliced cucumbers in it. Both were full of flavor and delicious! Just make sure you stir it well before serving. Then spoon it over your salad so that you get plenty of ginger and don't overdress it.
3 T reduced sodium soy sauce
4 T red wine vinegar (original recipe called for rice wine vinegar)
1-2 T freshly grated ginger
1 clove garlic, minced
black pepper, to taste
garlic powder, to taste
1/2 cup Canola oil
In a medium sized bowl, whisk together all ingredients except Canola oil. Slowly drizzle in the Canola oil while whisking. Serve over salad, vegetables, or use as a marinade. Enjoy!