Asian Lemon Vinaigrette

I made this up on the fly when I made my Agave Ginger Salmon.  My sister asked me to create some salad dressings for her college cookbook so I tried to make something to complement the salmon.  This makes 4 servings of dressing so divide it as needed.

1 tbs lemon juice
7 tbs ponzu sauce
1 tbs sesame oil
2 tbs rice vinegar

Whisk the ingredients together in a bowl.

Put in a few handfuls of salad and toss to coat.  I prefer spring mix but feel free to use whatever you like.

Eat it by itself or serve it with dinner.  It's D-E-licious either way and really easy.