Carrot-Ginger Dressing

The bright flavors and vivid color of this dressing wake up salad greens. Fresh carrot juice makes this dressing a good source of beta-carotene, which protects eye health and night vision. Tofu gives it a silken consistency.

  • Yield: Makes 1 3/4 cups
Carrot-Ginger Dressing

Source: Martha Stewart Living, March 2009


  • 1/2 pound carrots, juiced (1/2 cup juice)
  • 1/2 cup reduced-fat silken tofu
  • 2 ounces ginger, minced (1/3 cup)
  • 2 tablespoons rice-wine vinegar (not seasoned)
  • 1 tablespoon soy sauce


  1. Puree all the ingredients in a food processor until smooth. Use immediately, or refrigerate, covered, for up to 1 day.


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