Ginger Vinaigrette

I was using the same ginger salad dressing recipe for years and it’s delicious, but it’s a pain to make because it has a lot of ingredients and you have to use a blender. So I came up with an easier recipe, and it’s very good. Here you go. 

For the ginger, instead of having to mince it myself every time, I buy frozen puréed ginger and let it thaw before I make the salad dressing (they sell frozen garlic, too, but I haven’t tried that yet). The brand is Dorot Gardens Crushed Ginger. For the tomato paste, I just have a tube of tomato paste that I keep in the fridge (it’s also great for when I want to make tomato basil vinaigrette). 

1/2 cup vinegar

3/4 cup canola oil

1 T ginger, puréed or very finely minced

1 T tomato paste 

1 T soy sauce 

1 tsp honey

1 clove garlic, crushed

1/2 tsp salt

1/4 tsp pepper

Put everything in a salad dressing container and shake, whisk, or blend to combine. Add more ginger if you like.