Allergy Kids Foundation | Angela Simon | May 2, 2010
- 6 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons soy sauce (gluten free)
- 1 teaspoon paprika
- 1 teaspoon Dijon mustard
- 2-3 cloves garlic, minced
- 2-3 inch piece of ginger root, peeled and minced
- salt and pepper to taste
Combine in a glass jar with tight-fitting lid. Shake well.
Recommended with our Spring Greens Salad.