Happy Friday before Christmas!

We got soooo much snow here in Salt Lake! I bet we got 8″ at our house! Definitely feels Christmas-y 🙂

This is yet another recipe I’ve been obsessed with for the last month or two but am just now getting around to posting. It’s seriously so good, so easy to make and so cheap! There’s a good chance you have all these ingredients laying around the house already. No blender needed even. Just a spoon and a cup. Over the weekend I made a batch of it but then I smacked the cup with a giant bok choy and spilled it all over the kitchen counter.

I would have been upset if it wasn’t so easy and cheap to make.

I’ve been eating this dressing over a huge bowl of raw spinach and tofu for dinner every night. But then I got wild and decided to steam my spinach and then topped the steamed spinach with tofu and this dressing and GUESS WHAT?! It’s amazing warm too! I actually don’t know if I like it more warm or cold, all I know is I’m not getting sick of it. Give it a try over a fresh green salad or some steamed greens, rice or noodles.

Orange Ginger Vinaigrette Dressing

2 Tablespoons rice vinegar
2 Tablespoons orange juice
1.5 Tablespoons olive oil
1 Tablespoon honey
1 Tablespoon tamari or soy sauce
1/2 teaspoon minced garlic (optional)
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon red pepper flakes

Combine all ingredients in a small bowl or cup, stir until incorporated. It could take several minutes for everything to combine. Store in the refrigerator. The olive oil will get hard in the refrigerator so let it sit out for a few minutes before using it, or heat it up in the microwave for a couple seconds.

Here’s Lilly looking pensive…

Enjoy the weekend!