This Fresh Ginger and Honey Dressing is sweet, tangy, and zesty, and will make you love salad! It's so easy to make a big batch, and will last for a month in the fridge. Alternatively, use as a marinade for grilled chicken or veggies.
Mince ginger in a food processor (you can also do this by hand).
Add to the food processor the honey (1/4 cup), salt (2 teaspoons), pepper (1 teaspoon), and rice vinegar (1/3 cup); pulse to combine (if not using a food processor, whisk these ingredients together in a bowl).
While food processor is running, add oil gradually (or add oil to bowl while whisking), in order to emulsify the dressing.
Store in an airtight container or jar for up to one month in the fridge.
Red wine, apple cider or other vinegars may also be used in place of rice vinegar.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.