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Gluten Free Salad Dressing for Asian/Chinese Chicken Salad

Little by little I am attempting to remove all soy from my diet. The one thing that I am still working on is converting some recipes to soy free. Therefore, for this Asian gluten free salad dressing recipe, often known as Chinese chicken salad, I chose to use balsamic vinegar instead of rice vinegar and soy sauce. I also used agave syrup to make it lower in effecting glycemic index levels. Enjoy!

UPDATE: Since I published this blog post, I have created a Soy Free Soy Sauce substitute. Check it out!

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Gluten Free Asian Chicken Salad Dressing

Yield: Enough for 2 large salads

A wonderful, sweet tangy Chinese Chicken Salad Dressing that is soy-free!

Ingredients:

1/4 cup balsamic vinegar
1 Tablespoon gluten free mustard (French’s and Grey Poupon were gluten-free last time I checked)
2 teaspoons light or dark brown sugar (or amber agave syrup)
3/4 cup extra virgin olive oil (you can also substitute one teaspoon with sesame oil)
2 cloves garlic, minced
3/4 teaspoon fresh ground pepper
1/8 teaspoon ground ginger
1/2 cup Gluten Free Plum Sauce (store bought or homemade)

Instructions:

Add all the above ingredients in a measuring cup.
Whisk together.
Set aside overnight in an air-tight container or covered with plastic wrap.
Pour into a container with a pour spout. You may serve it in a creamer, if you do not have a dressing container.

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View Comments

Ruth says:

February 23, 2013 at 4:24 pm

How long will the dressing last in the fridge?
- Gluten Free Recipes says:
  
  February 23, 2013 at 4:55 pm
  
  Ruth,
  
  I had some in my frig for about month and it was still good. Anything with high amounts of sodium last a very long time. I would assume it lasts as long as ketchup, which is very long.
  
  Carla