Garlic-Ginger Asian Vinaigrette

This is a hearty dressing. I like it tossed with mixed garden veggies- tastes kind of like a "stir-fry salad". It's a great way to highlight the best of the season- in spring I toss it with watercress or spinach, asparagus, green onion, (and a little leftover grilled steak, if you happen to have some), and in summer, I change it up and use lettuce or shredded cabbage, zucchini, peppers, and green beans.

Whisk together:

2 Tbsp. chicken broth (or water)

2 tsp. hoisin sauce

1 Tbsp. olive oil

1 Tbsp. rice or white wine vinegar

1/2 tsp. tamari or soy sauce

1/4 tsp. peeled and grated or minced fresh ginger

1/2 tsp. Dijon mustard

1/2 small clove garlic, grated or minced

Salt and pepper to taste

Recipe created or adapted by Liz Talley, Urban Graze

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