1/2 cup vegetable oil

1/4 cup sugar

1/4 cup Japanese rice vinegar

2 tsp salt

1/2 tsp pepper

Put all ingredients into a salad bottle container.  I use the Tupperware salad mixer bottle and shake like crazy, then put in a spare salad dressing bottle.    Refrigerate.

Toss in a bowl with cut or shredded lettuce, cooked chicken bits like shredded Costco roast chicken, and wun ton strips.  Yum!

Optional:  add Chinese parsley, walnuts, char siu to salad.

This is a really great light dressing that makes THE best oriental chicken salad.  Somehow it tastes healthy too!

Aunty also uses it on the uber easy super ono watercress tofu salad.  Cut small (about 1/2 – 3/4″) cubes from a drained block of firm tofu.  Lay on the bottom of a salad bowl.  Make sure that most of the water is drained or absorbed from it unless you like it watery.  Open and drain a can of tuna and spread over the tofu layer.  Over this, lay on 1″ or longer fresh cut watercress, including the stalks if desired.  When ready to serve, pour the salad dressing over without mixing.  Serve with tongs.

Kudos for the recipe to one of the baseball moms we knew – very sorry, but Aunty has misplaced her name.  She is tall, thin, had short hair, was super nice.