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Soy Vinaigrette Dressing

The Soy Vinaigrette is thin yet flavorful. Because of its assertive flavor, a hearty green is fine, but the dressing best suits a light, delicate spring mix.

Makes about 1½ cups

• ¼ small yellow onion or large shallot (for about ¼ cup chopped)
• 1 clove fresh garlic
• 1 tablespoon bottled chopped ginger
• 3 tablespoons rice vinegar
• 2 tablespoons ketchup
• ¼ cup reduced-sodium soy sauce
• 2 tablespoons water
• ½ cup vegetable oil

Peel and coarsely chop the onion or shallot. Place them in a blender and pulse to chop into small bits. Add the rest of the ingredients, except the oil. Pulse to mix.

With the motor running, drizzle the oil through the opening in the top of the blender. When all the oil is added, blend for 30 seconds. Serve immediately or cover and refrigerate for up to 1 week.

Start to finish: Less than 10 minutes

Per tablespoon: 44 calories (92 percent from fat), 5 g fat (less than 1 g saturated), 0 mg cholesterol, less than 1 g protein, 1 g carbohydrates, trace dietary fiber, 115 mg sodium.

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