I agree with Dory, this dressing will be good with many types of salad.
The only change I made was to use 1 Tablespoon of each of the oils, which added flavor but saved 1/4 teaspoon of oil. Tonight I did an Asian-style coleslaw with bean sprouts, green onion,
red pepper, and cilantro. Added some of the dressing and let it sit 30
minutes before serving. Super yummy. Even my teen (who doesn't eat
salad) said it was delicious. Will definitely make again.
The consistency of the dressing is very thin, but it has great flavor, without over powering the salad greens. I used 2 tsp dry mustard and 2 tsp dijon mustard and increased the sesame oil to 3 tsp. I toasted the sesame seeds. I used the dressing on a salad of spinach, red onions and orange segments -- very tasty. I think the dressing would be good on a variety of salads.
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