Japanese Hibachi Grill Ginger Salad Dressing

Ingredients:

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!

Ginger-Soy-Garlic Dressing

Ingredients:

3 T reduced sodium soy sauce
4 T red wine vinegar (original recipe called for rice wine vinegar)
1-2 T freshly grated ginger
1 clove garlic, minced
black pepper, to taste
garlic powder, to taste
1/2 cup Canola oil

In a medium sized bowl, whisk together all ingredients except Canola oil.  Slowly drizzle in the Canola oil while whisking.  Serve over salad, vegetables, or use as a marinade.  Enjoy!

Buttermilk Garlic Dressing/Dip

Ingredients:

3/4 cup lite sour cream
1 cup lite mayonnaise
1/2-3/4 cup buttermilk
1 large clove garlic, crushed (paste using knife blade and kosher salt)
1/2 tsp kosher salt
1/2 tsp black pepper
1 heaping tsp paprika
1 heaping tsp ground mustard
2 T white sugar
1/2 tsp (or more) cayenne pepper

Add all the ingredients to a bowl and whisk until smooth and creamy.  Add more buttermilk to thin if needed.  Cover and refrigerate for 2 hours so flavors will combine.  This is great served over a refreshing salad or used as a dip...for french fries, or veggies.  Enjoy!

Tip: Did you know you can make buttermilk using items you probably already have on hand? Just combine 1 cup milk with 1 T white vinegar. Let sit for 5 minutes, then use in your recipe. I used 2 tsp white vinegar for 3/4 cup milk for this recipe.