Oriental Salad Dressing
- 1/2 cup frozen pineapple juice concentrate, thawed
- 1/3 cup seasoned rice vinegar
- 1 Tbsp each reduced sodium soy sauce and sesame oil
- 2 tsp grated gingerroot
- 1 tsp cornstarch
- 1 clove garlic, minced
Whisk together all ingredients in a medium saucepan. Bring mixture to a boil over medium-high heat. Cook for 1 minute, until slightly thickened. Cool to room temperature and refrigerate up to a week.