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Gingery Vinaigrette

Recipe by: Susan Voisin

This is my lower-fat, vegan version of Annie's Gingerly Vinaigrette (which contains honey).  I've used ground flax seeds to thicken it--as well as add essential Omega 3's.

• 1/2 cup water

• 1/3 cup cider vinegar

• 2 tbsp. soy sauce (reduced sodium)

• 1 1/2 tbsp. agave nectar (or sweetener of choice)

• 1 tbsp. minced ginger

• 2 tbsp ground flax seeds

• 1 tsp. ground ginger

• 1tsp. dijon mustard

Place all ingredients into a blender and blend on high speed for 1 minute.  Refrigerate for at least 1 hour before serving.

Makes about 1 1/2 cups

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