Soy Sauce Vinaigrette Salad Dressing Recipe

Soy Sauce
ALEAIMAGE/E+/Getty Images
  • 5 mins
  • Prep: 5 mins,
  • Cook: 0 mins
  • Yield: 1/2 cup (serves 8)
Ratings

My father invented this Soy Sauce Vinaigrette Salad Dressing recipe so it has become known as Dad's Dressing in my family. It's based on Dale's Steak Seasoning Sauce.

The dressing has a tremendously hearty flavor but the consistency is light enough to dress baby greens. Baby greens are immature greens harvested when they're only 15 to 40 days old and, as such, are more tender and bite-sized. 

In my family, we particularly like adding it to green salads that include leftover grilled meat; whether beef, chicken, pork, or lamb. In fact, when I grill meat, I always make a point of cooking more than I need so that I have the pleasure of the salad the next day for lunch or as a light dinner.

What You'll Need

  • 1/4 cup vegetable oil
  • 4 teaspoons dry red wine (you can use water instead)
  • 8 teaspoons soy sauce
  • 4 teaspoons red-wine vinegar
  • 1 teaspoon ground mustard
  • 1 clove crushed garlic (or 1/4 rounded teaspoon garlic powder)
  • 1 teaspoon dried marjoram or oregano
  • 1/4 rounded teaspoon black pepper
  • 2 squirts Tabasco sauce

How to Make It

  1. In a jar with a lid, combine all the ingredients then cover the jar and shake thoroughly.
  2. Allow flavors to meld for an hour or so before using, then shake vigorously and taste. Adjust seasonings, if necessary.
  3. The dressing will keep for a couple of months in the refrigerator.

So What Is a Vinaigrette?

A vinaigrette is just a basic oil-and-vinegar combination made, usually, with 3 parts oil to 1 part vinegar, salt, and pepper.

Any oil can be used (olive, walnut, pumpkin, sesame, etc.) and any vinegar (red wine, white wine, apple cider, balsamic, etc.). Sometimes vinegar and wine are used. 

Then things get interesting. Spices, herbs, shallots, onions, grainy mustard, poppy seeds, sesame seeds and other ingredients can be added according to your taste or whim.

A vinaigrette is a temporary emulsion because the oil and vinegar never completely combine. As soon as it sits for a while, the mixture separates into its separate layers. So remember always to shake a vinaigrette vigorously before using. 

This Asian vinaigrette recipe is a nice spin on soy sauce dressings.

Nutritional Guidelines (per serving)
Calories 72
Total Fat 7 g
Saturated Fat 0 g
Unsaturated Fat 5 g
Cholesterol 0 mg
Sodium 329 mg
Carbohydrates 1 g
Dietary Fiber 0 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)