Title: Asian salad dressing
 Categories: Dressing
      Yield: 8 Servings
 
    1/2 oz Ginger root
    1/4 md Onion; cut in quarters
    3/4 c  Vegetable oil
    1/4 c  Vinegar
    1/2 c  Soy sauce
      1 ts Tomato paste
    1/8    Lemon; juiced
      1 ts Garlic; minced
    1/2 c  Water
  Soak ginger root in cold water
  for a few minutes before removing outer skin. Remove skin and cut in
  chunks. Combine all ingredients in food processor with steel blade
  and blend until smooth. Refrigerate.
  
  Often in Japanese restaurants this dressing is served over finely
  shredded cabbage along with the lettuce and other salad ingredients.
  It is delicious.
  
  Per serving: 383 Calories; 41g Fat (94% calories from fat); 2g
  Protein; 5g Carbohydrate; 0mg Cholesterol; 1487mg Sodium
  
  NOTES : This is the salad dressing served at the Mitsukoshi
  Restaurant at EPCOT Center.