On Thursday, I had a jar of olives, box of spinach and can of club soda staring at me from the fridge. My fruit basket displayed 4 lonely bananas, 2 wrinkly mangos and going bad but I will keep you lime. What is for dinner? What IS for dinner, really? This question along with next question once dinner is on a plate “What is THIS?” are pulsating in my head 24/7. Many days I am already stressed about dinner the minute I wake up. I’m not going to sit here and pretend that me, a person who runs a healthy food blog for a living, has it all figured out. And you, all working away from home moms, just do not know the secret and let me show you the secret, a recipe with a secret ingredient.
I had a bag of organic baby carrots along with club soda, olives and spinach in the fridge. And this Japanese restaurant style carrot ginger salad dressing came to mind. I do remember buying it in a styrofoam container, from Japanese restaurant years and years ago when we lived in Calgary. Back then I was a student, Alex barely made enough money as a graphic designer to support 2 of us, we had no kids. Japanese restaurant and this dressing was a treat. Now, we can afford to go out 4 of us for a $60 dinner. We don’t do it more than once every few months because I can cook and am still frugal.
So…now, I suspect chefs use miso paste in their version and I have one BUT I assumed many of you wouldn’t, so I made this carrot ginger salad dressing recipe without it but rather with soy sauce (liquid aminos in my case). Aaaaaaand I poured it on top of one secret ingredient dinner you would never guess haha. You will love this frozen vegetables stir fry! Don’t go to Costco just yet.
Carrot Ginger Salad Dressing
Store: Refrigerate in an airtight container for up to a week. Shake well before serving.
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