1/2 cup canola oil
1/2 cup extra virgin olive oil
1/2 cup honey
2 tablespoons lemon juice
4 tablespoons cider vinegar
1 garlic clove, minced
1/4 teaspoon paprika
1 tablespoon ginger root, very finely chopped or grated
1/4 teaspoon salt
Place all ingredients into a blender and process for 1 minute. Alternately, place ingredients in vinaigrette shaker, and shake vigorously. Dressing will be quite thick after processing. (If a thinner dressing is desired for more delicate greens, add 1/4 cup water and blend or shake again.)
Store remaining salad dressing in the refrigerator in a closed container.
Dressing may separate in storage. When required again, give the dressing a vigorous shake just before serving. This salad dressing can be stored in the refrigerator for several weeks.
YIELD: Makes about 1 1/2 cups dressing (enough for 20 salad servings)