Oriental Salad Dressing

Over the past months we've gotten away from our side salads. This week however we are starting to incorporate them back into our meals. Tonight was Christian's first soccer game of the 2011 season. We knew that we'd be eating later than usual and wanted to keep it somewhat light so we had homemade sushi with an oriental side salad featuring a homemade salad dressing. The dressing was extremely quick and easy, but I unfortunately don't have any pictures of it in the making. I prepped the dressing prior to Christian's game and I was rushed to get out the door in time.

The salad itself consisted of what we had on hand: Romaine lettuce, chow mein noodles, green onion, avocado, and mandarin oranges. The homemade dressing was the star of the dish. It was a wet consistency, but it coated well. I always coat the lettuce in a larger bowl first, using tongs to toss and cover evenly. The flavor was nice and well balanced compared to a bottled Asian salad dressing that we tried over the winter months which we all found to be overpowering. We will try this one again.

Oriental Salad Dressing

Yield: approximately 3/4 cup

1/4 cup Mayo
4 tbsp Rice Wine Vinegar
2 tbsp sugar
2 tbsp sesame oil
1 tsp Dijon mustard

I tossed everything in my trusty Wolfgang Immersion Blender and mixed it all together. If you are doing it by hand it is best to combine the sugar and rice wine vinegar together first and mix until the sugar is completely dissolved. Then add remaining ingredients.

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