Recipe courtesy of Robert Irvine

Asian Salad with Sesame Dressing

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 to 8 servings
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Ingredients

Sesame dressing:

1/8 cup rice wine vinegar

1 shallot clove, quartered

1/2 teaspoon salt

1/8 teaspoon black pepper

2 teaspoons tahini or peanut butter

1 tablespoon sesame seeds

1/2 cup sesame oil

Salad:

6 cups mixed mesclun greens, soaked in salt water to remove grit, dried in a salad spinner and torn into bite sized pieces

1 cup baby corn from a jar or can

1 (8-ounce) can Mandarin orange segments, drained

1 red bell pepper, stem and seeds removed and sliced julienne

1 (4-ounce) can water chestnuts, rinsed to remove any tinny taste

1 cup grape tomatoes, halved

Directions

  1. Add 1 at a time through the feed tube of a running blender, vinegar, shallot, salt, pepper, tahini, and sesame seeds. Leaving the blender running add the oil in a slow thin stream. Set aside briefly.
  2. Toss greens, corn, orange, bell pepper, water chestnuts, and tomatoes together in a large bowl with enough dressing to coat. Serve with additional dressing on the side.

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