Tuesday, October 4, 2011

Honey Soy Sesame Salad Dressing

Trying a new salad dressing can completely wake up even your oldest , or most tired salad mix. My wife recently brought some Spinach Salad to work as a Thank You to some co-workers, but along with the Greekish dressing, I wanted to give a choice to the punchy vinegar taste of the Greekish. The sweet and tangy of the Honey Soy Sesame was the perfect option to offer a very different but equally delicious flavor. Adjust your 'dashes" below to your own taste. My 'part' when i am testing is usually a 1/4 cup.

1 part Rice Wine Vinegar
1 part Soy - low sodium if available
1 part Honey
2 part Vegetable Oil - I had Canola on hand
Sesame oil - Small Drops - can be very overpowering
1 tsp - 1 tbsp Pickled Ginger - minced very fine
Dash Red Pepper Flake
Dash Black Pepper
Dash Garlic Powder

I put everything except the Vegetable oil in my container or mixing bowl to blend well. I do this for all salad dressings, as it helps the dry spices, salt or sugar get dissolved first, and not suspended in the oil. Then i whisk or shake in the oil, tasting & adjusting pepper etc.In my local market, the pickled ginger is in the Asian foods aisle along with the Rice Vinegar and more Sesame Oil choices. I do not buy the Roasted Sesame Oil, VERY strong, tough to control, but if that is the flavor you love, make it your way. The pickled ginger and the Sesame Oil store best in the fridge.

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