Ginger Vinaigrette makes a super salad

I made my Ginger Vinaigrette dressing for the salad tonight, clipped years ago from Bon Apetit. I usually add more ginger than it calls for because my husband and I like it spicy. You can also use this as a dip for veggies, a sauce for chicken or for stir fry. You can probably think of more uses for it yourself. It’s fabulous!

Ginger Vinaigrette

2 green onions, chopped
2 tbsp. brown rice vinegar
2 tbsp. sesame oil
2 tbsp. tamari
1 tsp. honey or 3 drops stevia liquid
1 tbsp. minced fresh ginger
2 cloves garlic, chopped
1/4 olive oil

Combine all ingredients except olive oil in blender and puree. Pour in olive oil slowly while blender is running and continue to puree until smooth. Use immediately. Can be saved in the fridge, just warm up and re-blend (or whisk vigorously).

 

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