Recipe by Jamie Renee
This is almost identical to one of my favorite salad dressing at the resturaunt Bread and Company. There, it is served on a strawberry fields salad, but it makes a delicious dressing on any salad, fruity, oriental, or as a mariande. Just like at the resturaunt it is oily, but thats what makes it so tasty! Shake well before using, and try not to eat it as soup!
Top Review by BethHensel
This is the worst recipe I have tried in a while. It was way too oily. I thought I must have misread the amount of sesame oil when I tasted it, but it does call for one cup. I quickly poured it out, deleted it, and wrote a review to save you from the same mistake. I love the one I found on tastykitchen.com: http://tastykitchen.com/recipes/salads/asian-sesame-ginger-salad-dressing-or-marinade. Of course, not everyone likes the same food. Just my two cents.
- 236.59 ml sesame oil
- 118.29 ml rice vinegar
- 29.58 ml chopped ginger (fresh or in a jar)
- 14.79 ml soy sauce
- 59.14 ml toasted sesame seeds
Directions See How It's Made
- Toast sesame seeds in a dry, hot skillet just until they turn brown and begin to pop.
- Be careful not to burn them.
- In a food processor blend vinegar, ginger, soy sauce and sesame seeds.
- Slowly blend in sesame oil until emulfisified.
- Refrigerate and Enjoy!