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For work wear, even in the 1950s skirts were still preferred over trousers

Evenly spread the dressing over the salad, being sure to completely cover the top

Good results are achieved with microfiber, rayon/bamboo or acrylic

Ingredients For the Japanese Carrot-Ginger Dressing: 3 medium-size carrots, peeled and cut into about 1-inch chunks 1 piece (2-inches) fresh ginger, peeled and cut into disks 1 shallot, minced, or cup minced onion 3 tablespoons unseasoned rice vinegar, or 1 tablespoons white wine vinegar cup canola, peanut, or vegetable oil 1 tablespoon Asian (dark) sesame oil (see Notes) 1 teaspoon granulated sugar 4 teaspoons miso paste (optional, but recommended) 2 teaspoons mirin (optional