Tiffany Fox's Garden Salad with Orange-ginger Dressing

My dear friend recently brought this marvelous salad to a garden get together, and has graciously shared her recipe:


My salad was four mini heads of artisian lettuces and half a head of iceberg - chopped and soaked in a salted ice bath - then drained and dried, 16 oz of crimini mushrooms - sliced, 8 oz of grape tomatoes - halved, one large orange bell pepper - diced. Layer it up in a jumbo bowl - I used a small punch bowl. :D

Dressing - well - I really don't have a recipe so bear with me.
1/4 cup rice vinegar (not the seasoned or wine vinegar stuff)
1/4 cup water
1/4 cup EVOO (extra virgin olive oil)
1-2 TBS soy sauce, low sodium
2 cans of mandarin oranges - drained (or 1 1/2 cups of fresh mandarins if you can find them)
1  1/2 oz honey
2 tbsp fresh grated ginger
1/4-1/2 cup of sour cream (adjust to your taste)
salt and pepper to taste (I use white so you can't see it in the finished dressing)

Now - shush is all up in a blender for 2-3 minutes - if you don't like lumps - you will need to pour it through a sieve. This is a loose dressing - not a thick creamy style - but it's a family favorite. Enjoy!! :D

I should mention here - my dressing is never the same way twice - I just make it in my head as I go. The ingredients are always the same - but some days we might want it a little sweeter - so I add more honey - some days more heat - so more ginger (can you ever have too much??) - so - play with it until it's right.

Theoretically, this dressing could last up to two weeks or more in the fridge, not that it'll ever last that long in my house!

Thanks Tiffany! It was "so good it'll make you weep" YUMMY!!!