Almost Asian Vinaigrette Dressing
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Almost Asian Vinaigrette Dressing

Submitted by: Amy Green

Prep Time: 10 Minutes

Cook Time: 0 Seconds

Servings: 36

This is my new favorite salad dressing! Not sure how to calculate the servings though so I guessed... it would depend on how much you use though... I use very little as it packs a lot of flavor (I've guessed a serving at 1Tbsp).


    1/2 c. apple cider vinegar

    3/4 c. extra virgin olive oil

    1 tbsp. garlic powder

    sea salt to taste

    black pepper to taste

    1/2 tsp. fresh basil

    1 tbsp. tamari, organic


I mix everything in a large measuring cup (I find more salt helps cut the acidity of the vinegar, I use a fair amount of it in all my oil & vinegar dressings). When I use basil (I don't always) I use dried and just rub it through my fingers to break it up a bit. I find it just adds a little sweetness to the dressing but its still super awesome without. To get a good mix I use a hand/stick blender to mix it all up good. I store mine in an empty Olive Oil bottle and keep in the fridge and give a good shake before use.

I use it on all my salads (lately) and marinate chicken in it and even drizzle a little on a piece of SWG bread with some BD approved sandwich meat to give my sandwich a little zing without using butter or making my own mayo. I've even put it on rice noodles with chicken sautéed in soya sauce to make a faux asian style noodle dish. (the soya sauce and garlic give it a slight asian dressing feel)

And my husband who HATES apple cider vinegar loves this too!