Tuesday, May 3, 2011

Chinese Salad

You'll have to excuse the picture on this one.  It's just the leftovers from my girlfriends coming over for lunch, but they wanted me to blog it, so here you go!  Believe me, it's a beautiful salad with great colors throughout when you present it.  Hope you enjoy it :)

Chinese Salad
Napa Cabbage
Red Cabbage
Romaine lettuce
Yellow & red bell pepper
Brown Rice
Toasted almonds
Sesame seeds

1 ¼ c. Canola oil
½ c. Braggs (or soy sauce)
1 ½ t. Ginger, freshly grated (or bottled)
1 T. Sesame oil
1 t. Tahini (sesame seed paste)
¼ t. Pepper
¼ c. Agave, raw (or sugar-less healthy)
2 T. Water

Blend all ingredients in a blender  for 30 seconds.   Taste it and adjust according to how you like your dressings.   Depending on how big you make your salad, this dressing should last for a week or two in your fridge, if you have leftovers. 
Bon Appetit

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