Asian Vinaigrette

Sue Lau's Note:

Perfect for greens salads with toasted almonds and mandarin oranges. Very refreshing!

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Yield: 0.5 cup

• 2 tablespoons canola oil
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 1 tablespoon dark sesame oil
• 1/2 teaspoon pepper (or to taste)
• 1 clove garlic, minced
• 1 teaspoon minced fresh ginger

Directions:

1. Whisk together ingredients and serve.

Reviews

[Comfort Cook]

I thought this was great, but I only used it as a guideline. Instead of canola oil, I used olive oil. I reduced the soy sauce to 1 tablespoon, omitted the garlic and ginger and added a tablespoon of dijon to give it a kick. Good and I'll use it again!

[pavut]

I enjoyed this vinaigrette very much! I just followed the recipe, and added lots of freshly ground pepper. Thank you.

[Andreadmb]

I thought this dressing was just okay-- a little too oily and somewhat bland. It may be yummier on a salad with fruit on it like the mandarin oranges mentioned but I just used it on a tossed salad.