Asian Vinaigrette Salad Dressing

This is simple to throw together, light and tangy. I often vary the ingredients, using honey or orange juice instead of sugar, adding wasabi powder -- whatever I'm in the mood for. The joy of cooking is being creative! If you wish to substitute the oil, use a bland vegetable oil, extra virgin olive oil or "light" olive oil. Regular olive oil is too strong for this recipe.

• Ready In: 10 mins
• Serves: 6-8

Ingredients

• 3  tablespoons  rice wine vinegar
• 1  tablespoon sugar
• 3  tablespoons soy sauce, pref. low-sodium
• 1  tablespoon ginger, fresh grated
• 1⁄2 teaspoon garlic, fresh minced
• 2  tablespoons  sesame oil
• 1⁄2 cup  peanut oil or 1⁄2 cup  grapeseed oil
• 1  tablespoon sesame seeds, lightly toasted
• 1  tablespoon scallion, chopped (green onions)

Directions

1. Mix first 5 ingredients in a bowl or food processor.
2. If using a bowl: SLOWLY drizzle in the sesame and peanut oil, whisking constantly so that the dressing will emulsify.
3. If using a food processor, leave it running while you drizzle in the oil.
4. When dressing is well combined, add sesame seeds and scallions.
5. Serve immediately or refrigerate and use within a week.