This is a vinagarette dressing (not a mayonnaise- based dressing as you can tell if you read the ingredients). I followed some of the other reviewers suggestions and added some rice wine vinegar (1TBS) and some white vinegar (1TBS). I also added 1 TBS of white sugar. With these changes it tastes exactly like the ginger dressing served at every Japanese restaurant that I've ever visited. I made the salad with finely chopped carrots, green onions, and julienned cucumber over shredded lettuce, and served it alongside grilled steak. This was exactly what I was looking for. Thanks for a great recipe!

Reviewed On: Jun. 11, 2010

This recipe was very tasty and quick to prepare. There was one scary moment when I accidentally added the liqueur to the melted chocolate before adding the eggs. DON'T DO THIS. It really got stiff and hard to manage, luckily the egg yolks went in smoothly and it turned out well (with lots of beating). I will follow the instructions precisely next time. Folding the egg whites into the chocolate properly is also key, if you don't keep folding you end up with tiny (egg white) lumps. I will definitely be trying this again with different flavoring as well! Also, to the reviewer who said they ended up with a burned chocolate taste: watch the chocolate when melting it, if you let it scorch, your mousse will not work out. Please give this recipe a try, it really is delicious!

Reviewed On: Jun. 7, 2010

This salad was superb. The dressing tasted so delicious that I have to admit that I am suprised that dry onion soup mix made it. The fresh ginger really added an authenticity to the taste, and the left-over grilled chicken that I used blended very nicely with the other flavors. I was looking for something that would stand alone as a dinner to take for a picnic and this was just right. Thanks for the tasty recipe!

Reviewed On: May 25, 2010