This post was sponsored by NAKANO® Rice Vinegars as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own
This honey ginger vinaigrette is a healthy substitution to using traditional salad dressing.
The new year has arrived and with it my long list of resolutions. One of my annual resolutions is to make sure I eat a salad as a meal at least once a day. This ensures I get lots of fruits and veggies into my diet. Right now, a few days into the new year, I’m doing well making a salad for lunch or dinner and I’m certain I can keep up with this trend as the months pass by.
One item I love to use to create better-for-me salads is NAKANO® Rice Vinegars. By, using this amazing product, I can also use NAKANO products as a healthy substitute in my kitchen! With 7 different varieties and 2 organic options (organic available at Kroger, Publix and Walmart), NAKANO must be part of your kitchen pantry this year! PLUS, save 50 cents on NAKANO Rice Vinegars by clicking here!
NAKANO Seasoned Rice Vinegars offer savory, low-calorie alternatives to high-fat dressings, marinades, oils or butter. Here are some of my favorite swaps:
- Splash on salads as an alternative to dressing.
- Use on baked potatoes in place of sour cream and butter.
- Swap mayonnaise for NAKANO vinegar in cole slaw.
- Add a boost of flavor to rice, beets, green beans, broccoli, asparagus or almost any steamed vegetable.
- Use on your favorite sandwich as an alternative to mayonnaise.
- Toss with shredded chicken and mixed vegetables for a quick mealtime solution!
- Make my honey ginger vinaigrette for your next mealtime salad and use instead of traditional dressing!
How to Make Honey Ginger Vinaigrette
I get about 3 servings out of this honey ginger vinaigrette recipe. It lasts about 3 days when I have a salad for lunch. But it’s so easy to make, whipping up a second batch during the week is easy!
I toss my vinaigrette into an 8 oz mason jar so I can easily shake and drizzle onto my salad. I also love adding a crunch to my salad, so I use almonds. You can also add pecans, walnuts, or sunflower seeds.
- ½ cup vegetable oil
- ¼ cup NAKANO Rice Vinegar
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- ½ teaspoon minced garlic
- salt and pepper
- mixed green
- fresh mandarin oranges, peeled and cut into small chunks
- 12 whole almonds
- In a small mixing bowl, combine oil, vinegar, honey, ginger and garlic. Season with salt and pepper. Whisk well to incorporate all flavors. Let set for about 30 minutes before serving on your favorite salad.
- Add greens to a plate. Sprinkle with oranges, blackberries and almonds. Drizzle with Vinaigrette.
- Store at room temperature in an airtight container.