Spring is around the corner and we have started having spring themed salads in the house. Tonight the theme was Asian- so an Asian inspired salad dressing drizzled over organic spring greens, sliced mushrooms, clementines and almonds. I was so good, I wrote down the recipe as I measured diligently. This is a go to salad on a weekday when you come home hungry and you have a box of salad greens in the refrigerator.

Salad Dressing

Sesame Oil – 1/2 cup

Juice of 1 clementine

Ginger – 1/2 tsp, minced

Soy sauce – 1 T

Chilli garlic sauce – 1 T

Peanut Butter – 3 T

Sherry Wine Vinegar- 1 T

Honey – 1 tsp

Sesame seeds – 1 tsp, toasted

• Whisk all of the ingredients in a bowl or pulse a couple of times in a blender
• Taste and check for seasonings and adjust to suit your taste
• Garnish with toasted sesame seeds.

If you don’t like sesame oil, use vegetable oil and add just a tablespoon of sesame oil for flavor.

We added orange segments, chopped almonds, a few dried cranberries (just because it was staring at me in the pantry, crying to be used) to our greens along with thinly sliced mushrooms. Add shredded chicken too if you like.  This took exactly 10 minutes to put together.

Variations:

• Reduce the amount of oil and increase the peanut butter a little bit for an Asian inspired vegetable dip.
• Marinate your meats in it and grill, basting with the sauce