Recipe by Kumquat the Cat's friend
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.
Top Review by threeovens
Very good salad and dressing. Loved the ginger, not so much the garlic (my personal preference)! May tone that down a bit next time. I used 1 tablespoon of the sesame oil and it imparted a nice nutty flavor. Otherwise, wouldn't change a thing. Made for the I Recommend Tag Game.
- 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 See How It's Made
- 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).
- Combine salad ingredients except for sesame seeds into a large bowl. Toss well with dressing and sprinkle with sesame seeds to serve.