A refreshing break from bottled dressings.
I realized recently that I use too many bottled salad dressings with their mystery ingredients. It was time to start making my own dressing.
Today, I felt like ginger salad dressing, so that’s what I made. Surprisingly, I had all of the ingredients in the mobile mansion’s tiny pantry.
Here’s my version of the recipe; it’s quick and easy to make and tastes great over mixed lettuce (think bagged) with grape tomatoes. It would probably be good over cabbage salads, too, or perhaps a marinade for chicken.
- 3 tablespoons honey
- 1/4 cup warm water
- 3 cloves minced garlic
- 2 tablespoons grated fresh ginger root
- 3/4 cup olive oil
- 1/3 cup rice vinegar
- 1/2 cup soy sauce
- 1/8 teaspoon freshly ground pepper
- In a 1-pint jar or dressing cruet, combine the honey and warm water.
- Swirl stir, or shake to melt the honey and combine.
- Add the remaining ingredients.
- Shake well.
- Chill at least 30 minutes to cool and combine flavors.
- Shake well before using.
Store unused portions in refrigerator.