Toasted Sesame Oil, Orange and Lime Vinaigrette and Salad

For dressing:
2 tablespoonsLa Tourangelle Toasted Sesame Oil
8 ounces Fresh squeezed orange juice
2 teaspoonsFresh lime juice
1 teaspoonRed chili sauce (Sambal Oelek)
1 teaspoonHoisin sauce
4 ouncesSeasoned rice wine vinegar
1 teaspoonCrushed roasted garlic
¼ teaspoonChinese mustard
¼ teaspoonKosher salt
¼ teaspoonBlack pepper
Salad components:
1 ½ cupsNapa or green cabbage, chopped
1 ½ cupsRomaine hearts, chopped
1 ½ cupsRoasted chicken breast
1 ½ cupsShredded carrots
1 ½ cupsMandarin oranges, drained whole
1 cupStraw mushrooms
2 cupsBean sprouts, washed
1 - 2 cupsCrispy wontons or chopped chow mein noodles

 

Whisk all dressing ngredients together and blend until incorporated. Finish with kosher salt and black pepper.

In large bowl, toss salad components with vinaigrette.

Stack on individual plates or serve family style, topped with crispy won tons or crispy chow mein noodles for crunch.


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