Summer Salad With Umeboshi Dressing

1 fave
More from this source
SF Gate


Add a comment


1 clove garlic, minced

1 to 2 teaspoons umeboshi paste, or more to taste (see Note)

1 1/2 tablespoons rice vinegar

1/2 to 1 teaspoon sugar or equivalent sweetener or to taste

2 tablespoons olive oil or vegetable oil, or as desired

2 cups young arugula leaves (about 2 ounces)

1/2 English or 2 small Persian/Japanese cucumbers, thinly sliced

2 tablespoons thinly sliced basil

You might also like

Corn And Zucchini Salad
Framed Cooks
Green Bean Salad With Mustard Vinaigrette
Real Simple
Green Bean & Tomato Salad
Veggie Num Num
Grilled Zucchini Salad
Not Without Salt
Light And Healthy Summer Pasta Salad
Bakers Royale
Chickpea Salad Recipe
Cookie and Kate
Cherry, Arugula And Quinoa Salad
Cookie and Kate
Grilled Corn, Mint, And Scallion Salad
Whole Living
Tomato, Corn And Zucchini Salad With Brown Rice
The Year In Food
Strawberry-Avocado Quinoa Salad
Cheeky Kitchen