1Bring all ingredients to a rolling boil over medium heat, stirring constantly.
Remove from heat, cool, cover, and refrigerate up to 6 weeks.
2Note: Serve this fat-free dressing over a salad of romaine and iceberg lettuce, red and green cabbage, and shredded carrot. Garnish with minced green onions and chow mein noodles. Top with chicken breasts marinated in teriyaki sauce, grilled, and sliced.