Japanese Hibachi Grill Ginger Salad Dressing


1/2 cup low sodium soy sauce
1/2 cup rice wine vinegar
3/4 cup olive oil
3 T honey
5 T fresh grated ginger
2 cloves garlic, minced
1/2 tsp black pepper
1/4 tsp Sriracha hot chili sauce

In a glass jar, add all ingredients.  Put the lid on tight and shake well.  Taste for seasonings and adjust as needed.  Refrigerate for 2 hours, if possible, to let flavors combine.  Serve over salad, pasta, or use as a marinade.  Store in the refrigerator.  Enjoy!