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
How To Do This:
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.
Will keep in the fridge several weeks.
Also could be used as a meat marinade.
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