Ginger Sesame Dressing

This is excellent salad dressing, good on both fruit and vegetable tossed salads.   The salad my husband made had lettuce, celery, a Granny Smith apple, golden raisins, sunflower nuts and Swiss cheese.  I have also used it on a salad with pea pods, orange sections, pecans and red onion slices on lettuce.   Just about any delicious combination will work. 

The sesame oil and ginger make this dressing…I usually use the ginger paste from a tube (found in the salad section) and I also always have sesame oil (buy it in the Oriental food section) around to add a little punch to stir-fries.  I toast my sesame seeds for a couple of minutes in the microwave on a small corning ware sauce dish or plate or glass custard cup.  Watch carefully, and microwave in 20-30 second increments, stirring, so they don’t burn.

This dressing combines and gets thick very easily; shake it again before using.

When salad dressings are this easy to make, why buy those expensive little bottles full of preservatives?                

Ginger Sesame Dressing

     1/3    cup  Olive Oil

  1 1/2    Tablespoon  Sesame Oil 

  2           tablespoons  Rice Vinegar -- or white wine vinegar

  2           Tablespoons  Honey -- or maple syrup 

  1           tablespoon  Soy Sauce

  3           tablespoons  Grated Ginger Root or ginger paste from a tube

  1           tablespoon  Toasted Sesame Seeds

Combine ingredients in a small jar; stir or shake to mix well.

  "3/4 cup" or 12 Servings

Per Serving: 80 Calories; 7g Fat (81.2% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 86mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.