A garden salad with grapefruit, avocado, asparagus, English cucumber and assorted fresh vegetables served with your choice of dressing:
- oil and vinegar
Benihana Wasabi Salad Dressing
1 teaspoon soy sauce
1 teaspoon wasabi paste (Japanese horseradish)
3 tablespoons rice wine vinegar
1 tablespoon sugar
1/2 teaspoon sesame oil
Mix soy sauce, vinegar, and sugar in a bowl until sugar is dissolved.
Add sesame oil and wasabi paste; whisk well.Chill before using.
Benihana Ginger Salad Dressing
1/4 cup chopped onion
1/4 cup peanut oil
2 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon chopped fresh ginger
1 tablespoon chopped celery
1 tablespoon soy sauce
1 1/2 teaspoons tomato paste
1 1/2 teaspoons granulated sugar
1 teaspoon lemon juice
Dash each of salt and pepper
Combine all ingredients in blender container or wok bowl of food processor fitted with steel knife; process until almost smooth. May be kept refrigerated up to one week.