Creamy Ginger-Soy Salad Dressing

My mother often describes salads as "beautiful" and "like candy".  It's a blessing to delight in the pleasures of salads the way she does (yes, we do make fun of her!). But let's be honest, most of us are not that motivated to prepare salads or inspired to eat them in the cold, winter months.

This dressing from the Get Saucy cookbook has been my inspiration to eat salad when it's cold outside. All of my guests LOVE it too. It is beautifully paired with a mix of greens, slices of organic strawberries, organic red pepper, maple-candied walnuts and topped with slices of green onion.

Makes about 2/3 cup

Ingredients 

• 1 TB peeled and finely chopped fresh ginger
• 1 clove garlic, smashed or finely chopped
• 4 ts gluten-free soy sauce
• 1/2 ts Dijon mustard 
• pinch of maple flakes (or sweetener of choice)
• 2 TB rice vinegar 
• 2 TB vegan mayonnaise*
• 1/3 cup olive oil

*I've been using a prepared garlic and sun-dried tomato mayo that somehow made it into my refrigerator. It may be the key to this dressing's super deliciousness so you might want to add extra flavour to plain mayonnaise. Unfortunately, most recommendations for mayo substitutes are typically dairy products such as sour cream and Greek-style yogourt. When this jar of mayo is finished, I will try silken tofu or avocado to create a creamy texture.

Instructions

1. Combine all of your ingredients, except for the oil and mix in a blender.
2. Scrape down the sides. Add the oil slowly while the machine is running. The sauce will thicken. Keep in an airtight container in the refrigerator for up to 5 days.