Winter Salad with Hoisin Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Improv: Instead of water chestnuts, try sugar snap peas or toasted walnuts. Ingredients:
2 tablespoons hoisin sauce |
1 tablespoon distilled white vinegar |
3 tablespoons grapeseed oil or safflower oil |
1 tablespoon toasted sesame oil (such as asian) |
1 5 to 6 ounce bag mesclun |
1 8-ounce can sliced water chestnuts, drained |
1 small red onion,thinly sliced |
Directions:
1. Make Vinaigrette: Combine hoisin sauce and vinegar in a bowl. Slowly whisk in both of the oils until emulsified.
2. combine mesclun and water chestnuts in large bowl and toss with enough vinaigrette to lightly coat.
3. tranfer to serving bowl and top with red onion, thinly sliced.
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