Dressing:
2 medium carrots (about 8 ounces), peeled, roughly chopped
3 Tbsp Nakano®️ Natural Rice Vinegar
1 Tbsp olive oil
1/4 cup toasted walnuts
2 inches fresh ginger, peeled, roughly chopped
1 small shallot, roughly chopped
1 tsp kosher salt
1/2 tsp ground black pepper
Salad:
1 head green or red leaf lettuce, shredded
1 yellow bell pepper, thinly sliced
1/2 cup halved grape tomatoes
3 Tbsp roasted salted sunflower kernels
Step 1: "For Dressing: Combine carrots and 2 tablespoons water in small microwaveable
bowl. Cover with plastic wrap. Microwave on HIGH 4 min. Transfer to blender
container and add 1 cup ice cubes."
Step 2: Add remaining ingredients to carrots in blender. Puree until very smooth. Adjust
consistency with additional water if needed.
Step 3: "For Salad: Toss ingredients in large bowl with ½ cup Dressing or arrange
ingredients on serving plates and drizzle with Dressing."
Briefly cooking carrots in the microwave enhances their flavor and ensures a smooth and creamy
dressing.
Refrigerate leftover dressing mixture and use within 5 days.
