Carrot and Beet Salad with Ginger Vinaigrette

Carrot and Beet Salad with Ginger Vinaigrette

1/4 cup minced shallot
2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1/4 cup rice vinegar (available at Asian markets and some supermarkets)
1 tablespoon soy sauce
1/2 teaspoon Asian (toasted) sesame oil
Tabasco to taste
1/2 cup olive oil
4 cups finely shredded carrots
4 cups finely shredded peeled raw beets (about 3/4 pound)

In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.

In separate bowls toss carrots with half of the dressing and beets with remaining half. Serve.

Green Salad with Balsamic Vinaigrette for Two

Green Salad with Balsamic Vinaigrette for Two

Vinaigrette
1 tablespoon balsamic vinegar
1/2 teaspoon minced shallot
1/2 teaspoon Dijon mustard (optional)
1/4 teaspoon table salt
Pinch ground black pepper
4 tablespoons extra-virgin olive oil

Salad
4 cups mixed greens, washed and dried

Combine vinegar, shallot, mustard (if using), salt, and pepper in bowl with fork. Add oil, then whisk or mix with fork until smooth, about 30 seconds. The dressing will separate after 5 to 10 minutes, so use immediately or mix again before tossing with greens.

Place greens in large salad bowl. Drizzle with dressing and toss until greens are evenly coated. Serve immediately.