Orange-Ginger Dressing

I like to plan at least one day a week as an “easy night”. Even if the week looks slow and I actually have everything under control, there is bound to be a day I’m exhausted and just need a quick healthy dinner. Since I’m not really one for frozen foods, I like to refer to my simple file and plan ahead for something that can be ready super quick. This usually saves me from ordering a large pizza and shoving piece after piece in my mouth as the guilt seeps in. Usually. This week I picked up sushi and a bag of edamame at Trader Joe's all the while thinking about the seaweed salad I used to eat almost daily in college from Mr. Sushi. I thought a sweet ginger dressing would taste well with most bitter greens, so I grabbed arugula for the salad. The dressing comes together in seconds and is so fresh over greens with sprinkled sesame seeds.

Orange-Ginger Dressing
serves 4

3/4 c vegetable or peanut oil
1/4 c rice vinegar
2 medium garlic cloves
1 T minced fresh ginger
1 T sesame oil
3 t juice from an orange
2 t soy sauce
1/2 t red pepper flakes

In blender or food processor, combine all ingredients. Blend until very smooth. Drizzle over your favorite bitter greens or use as a marinade for tofu or chicken.

Store in the refrigerator for up to 3 days.