Oriental Vegetarian Salad Dressing Recipe

Stored in the fridge in an airtight container or bottle it will keep for up to 7 days.
Ingredients

• 3 tbsp lemon juice
• 2 tsp honey
• 1 tsp grated fresh ginger root
• 3 tbsp soy sauce
• Dash of sesame oil

1. In a small mixing bowl, combine all ingredients together.

Makes ⅓ cup

Roasted Root Vegetable Salad

Stored in the fridge in a sealed container it will keep for up to 2 days. 

Ingredients

• ⅛ cup olive oil
• 3 small parsnips, peeled and cut in half
• 3 medium carrots, peeled and cut in half
• ½ small butternut squash, peeled and cut into large chunks
• 1 red onions, peeled and cut into wedges
• ⅛ cup fresh ginger, cut into thin strips
• Salt and freshly ground pepper
• ½ cup Roasted Root vegetable dressing

1. Preheat the oven to 400ºF. In a small roasting pan pour in oil and put in the oven for 5 minutes.
2. Once time is up, place halved parsnips, carrots, chunks of squash, onion wedges and ginger strips into roasting pan. Season with salt and pepper and drizzle on dressing. 
3. Place vegetables into the oven and allow to roast for 25 to 30 minutes, turning vegetables around half way through so both sides can cook.
4. Once fully cooked place vegetables on a platter or separate serving plates.

Serves 5-7