Yield
1 1/3 cups (serving size: 1 tablespoon)

Use this tangy vinaigrette on green salads with Asian flavors, or brush it on fish before grilling.

How to Make It

Step 1

Combine all ingredients in a blender; process until smooth. Pour into a bowl; cover and chill.

Step 2

Note: Store in an airtight container in the refrigerator for up to one week.

Ratings & Reviews

This is my most favorite salad dressing recipe!

JenniferNDyer
June 19, 2015
I use this dressing for my following salad:Spinach, dried cranberries, sliced red onion, mushrooms, chopped pecans...and before I went vegan (yes I know honey is in this recipe) I would put feta cheese in it! You must try this!!!! I also hand squeeze all the juices but when in a hurry I use OJ from the carton.

JenniferNDyer's Review

RaininRML
March 16, 2011
This is a fantastic dressing. It tastes so fresh and is perfect for summer salads. It can be made with an excellent vegetable salad yet will withold it's own with a steak salad. Prepare to make extra when entertaining, it WILL go fast.