Sesame Vinaigrette

I’ve been in a salad rut lately. Mixed greens, goat cheese, dried cranberries and walnuts with a raspberry vinaigrette.  Not that it’s not good, just not all the time.  I needed a change.  So, I’ve pulled out this Sesame Vinaigrette from the Stop and Smell the Rosemary Cookbook. The oriental flavoring is wonderful – just a little different. I make a salad from napa cabbage, carrots, red peppers, scallions, sliced almonds and mandarin oranges.  Add some grilled chicken or salmon and you have a delicious entrée salad.   Or try it with noodles for a unique paste salad. Best of all, it’s so easy!

Sesame Vinaigrette (makes 1 cup)

Ingredients:

  • 1/4 cup rice vinegar
  • 1/4 cup dark sesame oil
  • 3 Tblsp peanut butter
  • 1 Tblsp honey
  • 1 tsp grated fresh ginger
  • 1/4 tsp red pepper flakes

Instructions:

  1. Whisk all ingredients together until incorporated
  2. Refrigerate

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