1 c. olive oil
¾ c. seasoned rice vinegar
1 tsp. salt
1 ½ tsp. black pepper
½ c. sugar
4-6 green onions, coarsely chopped
Combine all ingredients in blender and puree until smooth. Store excess in fridge up to three weeks. Olive oil will solidify but dressing can be warmed in the microwave to soften before pouring over salad.
Combine any mixture of salad fixings and top with almonds and dressing!
(Salad pictured: Spinach leaves, Romaine lettuce, mango pieces, strawberry slices, cucumber slices, Spicy Glazed Almonds, Green Onion Vinaigrette)
