I was pleasantly surprised when this simple vinaigrette wound up being one of the bigger hits of the meal. There were several requests for the recipe, always the surest sign of a successful dish in my book! The vinaigrette can be whipped up in no time by throwing all the ingredients in the food processor and giving them a whir – easy peasy. It has a fairly thick (though very pourable) and creamy texture, and is packed with flavor. The ginger really comes through and you get the hoisin flavor, but it’s not overly sweet as hoisin sauce can sometimes be.
If you’re going to be adding a few more salads to your diet in the new year, I definitely recommend giving this vinaigrette a shot. Healthy, flavorful, and so simple, it’s a no-brainer!
By Tracey
Mixed Greens Salad with Hoisin Vinaigrette
barely adapted from Cooking Light
Ingredients:
- 2 tablespoons rice wine vinegar
- 1 tablespoon finely chopped peeled fresh ginger
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons hoisin sauce
- 2 teaspoons canola oil
- 1 1/2 teaspoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1 large garlic clove, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup thinly sliced scallions
- 8 oz mixed greens
Directions:
To make the vinaigrette: Combine the vinegar, ginger, Dijon mustard, hoisin sauce, canola oil, soy sauce, sesame oil, and garlic in the bowl of your food processor. Process until ingredients are well combined.
Toss the tomatoes, scallions and mixed greens in a salad bowl. Drizzle with the vinaigrette, tossing to coat.
