Benihana salad dressing

MAKES 8 (1-TABLESPOON) SERVINGS

1/4 cup chopped onion
1/4 cup peanut oil
2 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon peeled and chopped fresh gingerroot
1 tablespoon chopped celery
1 tablespoon soy sauce
1-1/2 teaspoons tomato paste
1-1/2 teaspoons sugar
1 teaspoon freshly squeezed lemon juice
Dash of salt
Dash of freshly ground black pepper

Combine onion, peanut oil, rice vinegar, water, gingerroot, celery, soy sauce, tomato paste, sugar, lemon juice, salt and pepper in a blender container or work bowl of a food processor fitted with steel blade; process until almost smooth. Serve immediately, cover and store remaining in refrigerator.

Nutrition facts per serving: 68 calories, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 1 g carbohydrates, 0 g protein, 130 mg sodium, 0 g fiber