The menu at my restaurant had numerous salads to choose from. One of the most popular was the Asian salad. It was a wonderful combination of mixed greens, mandarin oranges, crunchy chow mein noodles, almond, sesame seeds, and grilled chicken breast. But, the thing that set it apart from all the other Asian salads out there was the from scratch, made fresh daily Asian salad dressing. It is the perfect mixture of sweet and tangy!
Asian Salad Dressing
Yield = 8 Cups
- ¼ cup of rice vinegar
- ¼ cup lemon or lime juice
- ½ cup chopped green onions
- A little less than ¼ cup of soy sauce
- 2 TBS finely chopped fresh ginger root (peeled)
- 1 TBS finely chopped garlic (approx. 3 cloves)
- ¾ cup brown sugar
- 1 tsp salt
- 1 tsp white pepper
- 1 ½ cups of olive oil
Combine the first nine ingredients in a blender. Process until well combined and smooth. Remove the insert from the blender lid, slowly drizzle the olive oil into the blender while running. Emulsify well. Serve over salad as described or over any type of salad you would like.