My family members appreciate when I do a twist on the salad dressing.  I first learned this recipe when I worked at two of Lisa Hemenway’s Santa Rosa restaurants while I was attending Sonoma State.  It’ll instantly add an Asian flare to any vegetables or salad.

• 2 parts unseasoned rice vinegar
• 4 parts oil (you can use part sesame and part canola)
• 1 part soy sauce (or to taste)
• honey
• toasted sesame seeds
• 1/4 tsp. grated ginger root
• a little salt and pepper

Whisk all the ingredients together and drizzle over your favorite vegetables – hot or cold.  I like it on thinly sliced cucumbers and green cabbage.  For a more complete meal at lunchtime, I often add some steamed rice.