Mixed Green Salad with Asian Dressing
From Salad Dressing 101: Dressings for All Occasions Recipe originally from Norene Gilletz’ Food Processor Bible
Makes 1 cup
Prep time: less than 5 minutes
Mixed greens (I love to add the more unusual and flavorful greens to a Mesclun mix – baby beet greens, baby arugula, mustard greens…)
2 cloves garlic
½ cup rice vinegar
¼ cup canola oil
¼ cup soy sauce
3-4 tbsp honey (to taste)
2 tbsp sesame oil
2 tbsp toasted sesame seeds
1. Drop the garlic cloves through the feed tube of a food processor with a steel blade while the machine is running and process until minced. Add the remaining dressing ingredients and pulse until blended – 15 seconds or so.
Store in a glass jar in the fridge for up to 1 month. Shake well before using.
2. In a large serving bowl, combine the greens (thinly sliced cucumbers and sweet red bell peppers work too) and toss with the dressing.
Great with roasted salmon or trout or even tossed with some pasta.