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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Made this last night - very flavorful dressing. I got this recipe from Cottage Living, 6/2006, and made it with some adjustments. It originally called for 3 tablespoons sesame oil, so if you don't worry about fat intake (and are familiar with the relatively strong taste of sesame oil), go for it. Added a cup of leftover grape tomatoes. Also substituted maple syrup for the honey and I think it worked out well. Ingredients:
6 ounces baby spinach leaves |
1 -2 medium carrot (grated or julienned, about 1 cup) |
1/2 cucumber, peeled and sliced (seeding optional) |
4 green onions, thinly sliced |
1 tablespoon sesame seeds (white, black, any combination) |
1 cup grape tomatoes (optional) |
3 tablespoons rice vinegar |
1 -3 tablespoon sesame oil |
1 tablespoon teriyaki sauce |
1 tablespoon honey or 1 tablespoon maple syrup |
1 -2 tablespoon minced fresh ginger |
1 garlic clove, minced |
salt and pepper, to taste |
Directions:
1. Combine all dressing ingredients in a blender, food processor or covered cruet and process or shake well until blended (I let my blender mince garlic I had sliced).
2. Combine salad ingredients except for sesame seeds into a large bowl. Toss well with dressing and sprinkle with sesame seeds to serve.
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