Asian Ginger Vinaigrette

Ingredients

• 2 tablespoons rice vinegar
• 1 tablespoon finely grated ginger
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons lime juice
• 3 garlic cloves, pressed or minced
• ¼ cup extra-virgin olive oil 

Cook

Whisk all ingredients — except for the olive oil — in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue whisking until thickened. This will emulsify your salad dressing so the oil and vinegar will not separate. Store in a tightly closed container in the refrigerator for 3–4 days.