Rice Vinegar Vinaigrette

This vinaigrette doesn't necessarily have to be used on a salad. The mixture can work as a marinade or seasoning for many other recipes. Here are a few suggestions on how to repurpose it:

• Marinade: Chicken breasts, skirt steak, pork loin, or any firm fish can be marinated in the mixture. Because of the acetic acid in the vinegar, the collagen in the meats can break down fast, making your meat very mushy. A quick marinade and then off to the grill or oven is best. Also use it to marinate tempeh, tofu, or seitan.
• Seasoning: Pour the vinaigrette on potato wedges, small fingerling potatoes, or cubed root vegetables or squashes. Roast in the oven until cooked and see the beautiful caramelization and flavor that will envelop your veggies. Alternatively, use it on canned beans, lentils, or chickpeas to make a quick legume salad (or try it with barley, farro, quinoa, or brown rice).
• Stir-fries: Some stir-fry recipes call for a few of the ingredients already present in the vinaigrette—letting it combine, with garlic and spices, is an all-in-one secret weapon. Sauté the vegetables and meats, then add the noodles and a generous splash of the mixture. No additional seasoning is needed.
• Flatbreads: If you're into baking bread at home, try brushing a couple of tablespoons of the mixture on top of the dough before baking it. You'll get a seasoned salty crust, and you can dress up the bread with cold cuts and greens for a tasty meal.