Green Salad with Ginger Tahini Dressing

I mentioned before about a new cookbook I received from our guests who came this summer from Chicago called Cheers to the Publican, Repast and Present. I'm still making recipes out of it and this is one of them. Although, I've changed it a lot and now I'm only using the salad dressing recipe with my own version of the salad. The original recipe was for an asparagus salad but it was too large with too many unusual ingredients that got lost in the final product. Bruce and Nick both said they couldn't taste the this or couldn't taste the that so I knew I needed to make some adjustments. But it looked gorgeous.

I thought it would be a great spring recipe for Easter with the asparagus and I don't have many asparagus recipes so I do plan to keep it and play around with it. In the meantime, the dressing is FABULOUS. I kept it in a jar and used it up immediately.

I made this Asian-themed green salad twice with the dressing and each time, my dinner guests raved about the salad. I tested it on Nick and his two friends with the Korean barbecue ribs that we had before he returned to Japan.

After Nick left, my sister and her husband came to visit and I made the salad again. They also loved the salad and the jar of dressing was immediatley used up while they were here. Here we are having our family favorite Herbs de Provence Lamb Chops during their visit with her son, wife and grandchild.

This salad is so simple and easy to make. It goes great with an Asian-themed dinner like with the Korean shortribs. Or really, you can serve it anytime with anything because people will love it. I can't wait to make it again. And it's always handy to have a fabulous little jar of salad dressing in the fridge to use on your next green salad.

Salad

1 head of red or green leaf lettuce
3 green onions, sliced
1 can sliced water chestnuts
1 large fresh mandarin orange or 2 or 3 small ones or a can of mandarin oranges
1 cup almonds, chopped
2 Tbsp. toasted sesame seeds

1. Wash the head of lettuce and let it dry

2. Peel tthe mandarin orange and chop in medium-size pieeces.

3. Add all ingredients in a salad bowl and toss with salad dressing.

Salad Dressing

Makes 2 cups

1/4 cup soy sauce or liquid aminos for gluten-free

1/4 cup apple cider vinegar

5 Tbsp. tahini paste

1/4 cup sesame oil

2 Tbsp. olive oil

1/4 cup maple syrup

2 Tbsp. diced fresh ginger

3 cloves garlic

1 cup coarsely chopped green onions

sea salt

2 Tbsp. water

1. Combine all the ingredients in a blender and blend on high for 1 minute.

2. Pour into a 16-oz. jar to store.

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