2 Tablespoons unseasoned rice or cider vinegar
1 Tablespoon grated gingerroot
1/3 cup olive oil
1 Tablespoon Bragg’s liquid aminos
1/4 teaspoon each Splenda, salt and pepper
1/4 teaspoon hot pepper sauce
Mix vinegar with ginger and let stand for 2 minutes. Strain into bowl, press to extract liquid. Whisk in oil, liquid aminos, Splenda, salt, pepper, and hot pepper sauce.