I chose to use this recipe over the others for 2 reasons. 1 - the addition of honey added a different twist that I haven't tried before, and 2 - we Holly's have to stick together LOL! My hubby and I really enjoyed it, and I can't wait to have it over salad for lunch again today. I'm thinking this would be a really good marinade as well. Thanks!
Grandma got rice vinegar instead of balsamic for our pasta salad and I stumbled on this recipe somewhere else. Left out the ginger and substituted 3 packets of Sweet N Low for the honey. Surprisingly delicious! Can't wait to try this for real, but I can tell you it's okay without the ginger. Definitely thinner than a typical vinaigrette.
I will definitely make this again, what great flavor! My BF isn't a big fan of Asian flavors and he really enjoyed this. I served this with Asian Marinated Flank Steak, #294945 over a mixed green salad. Thank you!
If you make a steak salad this is a must! I had a leftover ribeye and I went through almost a carafe of this. I cut the oil to 1/2 cup and omitted the water and it fit nicely in the Good Seasons carafe I use for dressings. Thanks Holly! Made for PAC Spring '09
I didn't shake like crazy. I used a blender ;) It has a strong flavor and very sweet. A tbsp would suffice in mixing it with the salad since it's more liquidy. A nice change for a salad dressing. Thank you for posting, hollyfrolly.
I love it. I made a huge batch and tossed it in a raw salad. I added sesame seeds and did not use the oil.