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Asian Vinaigrette

There’s not much to be said about salad dressings, unless you are stuck in a rut and searching for something new that will at least seem exciting for a little while.  This Asian Vinaigrette is like that for me.  I stopped buying salad dressings at the supermarket a long time ago.  I was never impressed with the flavors and I didn’t want the excess sugar and salt that we are lead to believe is necessary by the food manufacturers of America.  That’s another rant, but suffice it to say, I knew I could do better in my own kitchen.  My go to’s since forever have been Balsamic Vinaigrette and then Bleu Cheese.  I confess I do prefer creamy dressings over vinaigrettes.  But when I started writing my Dinner Salad Cookbook I knew I needed to branch out.  I wanted to include the classics, like Ranch and Caesar, but I also wanted to come up with something new and exciting as well.  The Sesame Orange dressing was created to pair with my Yellowfin Tuna Dinner Salad, and I love it, love it, love it!  But, as creamy and rich as that is, I knew I also wanted to find something a little lighter.  So, I guess you could say, the Asian Vinaigrette is the little sister to the Sesame Orange.  Both are wonderful.  Both are loved equally well.

The Stuff You Need:

1/3 Cup Rice Wine vinegar

1/4 Cup Vegetable oil

1 Tablespoon packed Brown Sugar

2 Tablespoons Sesame Oil

2 Tablespoon Water

1 Tablespoon Tamari

1 Tablespoon grated fresh Ginger

1/2 teaspoon Dijon Mustard

Here's How It's Done:

Measure all ingredients into a bowl or jar and stir to combine.  Best stored in a tightly sealed jar so you can shake to thoroughly mix.

Notes:

Will keep in the fridge several weeks.

Also could be used as a meat marinade.

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