Prep 5 mins
Cook 0 mins
Perfect for greens salads with toasted almonds and mandarin oranges. Very refreshing!
- 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
- Whisk together ingredients and serve.
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!
I enjoyed this vinaigrette very much! I just followed the recipe, and added lots of freshly ground pepper. Thank you.
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.