This Sweet and Sour Vinaigrette is the perfect topping for your favorite Asian-inspired salad. Dijon mustard, soy sauce and a hint of brown sugar make this dressing a salad winner.
Sweet and Sour Vinaigrette
For the last few weeks I have been sharing quite a few salad recipes with homemade vinaigrettes. One of my favorite aspects of many dressings is they double as tasty marinades.
This Sweet and Sour Vinaigrette was the perfect pairing with the Mandarin Chicken Salad we had recently. Paul is always giving me a hard time that we get in a cuisine rut, plenty of Mexican and Italian food but a little lacking in other cultural areas. So I am pushing myself to mix things up!
Pork would be another great pairing with this vinaigrette, maybe pork chops or kabobs for the grill. You could even use it on a noodle salad. See there I go with the salad thing again.
In my defense it has been hotter than Hades in Arizona lately and the farmers market is getting new seasonal items. Salads just make sense to me under these conditions. But my guys are meat-eaters so even our salads need to be hearty!
Are you a summer salad person? What is your favorite homemade dressing?
- 1 tablespoon Dijon mustard
- 3 tablespoons soy sauce
- 2 tablespoon rice wine vinegar
- ½ tablespoon brown sugar
- 1 clove garlic, minced
- 1/3 cup extra virgin olive oil
- Combine vinaigrette ingredients in a lidded jar.
- Close and shake to combine, set aside.