Thursday, July 17, 2014

Sesame Seed Salad Dressing

This salad dressing pairs well with any salad that has an Asian flair. It's featured with Ahi tuna salad, but I also love it with salad topped with blackened chicken. My inspiration for this one comes from one of my favorite cookbooks, Santa Fe Light & Spicy Recipe.


1 Tbs. balsamic vinegar
1 tsp. red wine vinegar
1 tsp. low sodium soy sauce
1 tsp. black or white sesame seeds
1 Tbs. honey or agave
1/2 tsp. Dijon mustard
2 tsp. sesame oil
2 tsp. extra virgin olive oil

Directions: Measure all of the ingredients into a jar. Cover the jar and shake well, or use a whisk to combine. Makes a little more than 1/4 cup dressing, or enough for 4 servings.

Stealthy Cooking Tip: Make extra dressing, then keep the remainder in the refrigerator. Homemade salad dressings will keep in the frig for several days, up to one week.

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