Ginger is a good anti-inflammatory but you need about five tablespoons or more of fresh ginger root per day for it to be effective for severe inflammation.
So you have to get creative and find ways to sneak it in here and there.
The vinaigrette also makes a great marinade!
Tam’s Ginger Salad
1/2 cup olive oil
3 tablespoons red wine
4 tablespoons rice wine vinegar
2 tablespoons finely grated ginger
2 tablespoons low-sodium soy sauce
1 tablespoon lime juice
3 garlic cloves, crushed or finely minced
1/4 teaspoon white ground pepper
1/2 teaspoon dried parsley
1 sweet apple cubed
1/4 cup dried cranberry raisins
1 avocado cubed
1 tablespoon finely grated ginger
1 cup finely chopped broccoli florets
1 small zuchinni chopped or juliened
1 small yellow squash chopped or juliened
1 bag shredded cabbage and carrot slaw
1 small bag baby spinach
1 to 2 bags (approx. 20 ounces) mixed salad greens
fresh parsley to taste
Combine vinaigrette ingredients, whisk, and set aside.
Prepare salad ingredients (chop, cube, shred, julienne, etc.)
Combine salad ingredients.
Whisk vinaigrette and then drizzle salad with vinaigrette. Toss salad to coat.