Asian Salad with Sesame Dressing (Robert Irvine) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1/8 cup rice wine vinegar |
1 shallot clove, quartered |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
2 teaspoons tahini or peanut butter |
1 tablespoon sesame seeds |
1/2 cup sesame oil |
6 cups mixed mesclun greens, soaked in salt water to remove grit, dried in a salad spinner and torn into bite sized pieces |
1 cup baby corn from a jar or can |
1 (8-ounce) can mandarin orange segments, drained |
1 red bell pepper, stem and seeds removed and sliced julienne |
1 (4-ounce) can water chestnuts, rinsed to remove any tinny taste |
1 cup grape tomatoes, halved |
Directions:
1. Add 1 at a time through the feed tube of a running blender, vinegar, shallot, salt, pepper, tahini, and sesame seeds. Leaving the blender running add the oil in a slow thin stream. Set aside briefly.
2. Toss greens, corn, orange, bell pepper, water chestnuts, and tomatoes together in a large bowl with enough dressing to coat. Serve with additional dressing on the side.
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