Made this last night - very flavorful dressing. I got this recipe from Cottage Living, 6/2006, and made it with some adjustments. It originally called for 3 tablespoons sesame oil, so if you don't worry about fat intake (and are familiar with the relatively strong taste of sesame oil), go for it. Added a cup of leftover grape tomatoes. Also substituted maple syrup for the honey and I think it worked out well.

Ingredients

4 serv.

Salad
ounces baby spinach leaves↗6
medium carrot (grated or julienned, about 1 cup)1 -2
cucumber, peeled and sliced (seeding optional)↗1⁄2
green onions, thinly sliced↗4
tablespoon sesame seeds (white, black, any combination)↗1
cup grape tomatoes (optional)↗1
Sesame-Ginger Dressing
tablespoons rice vinegar↗3
tablespoon sesame oil↗1 -3
tablespoon teriyaki sauce↗1
tablespoon honey or 1 tablespoon maple syrup↗1
tablespoon minced fresh ginger1 -2
garlic clove, minced↗1
salt and pepper, to taste

Step-by-step instructions

1
Combine all dressing ingredients in a blender, food processor or covered cruet and process or shake well until blended (I let my blender mince garlic I had sliced).
2
Combine salad ingredients except for sesame seeds into a large bowl. Toss well with dressing and sprinkle with sesame seeds to serve.

Source: food.com

Original recipe ↗

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