Asian Salad with Asian Ginger Dressing

After flipping through more cookbooks than I care to admit, trying to find an Asian‑style salad and dressing that actually sounded appealing, I finally decided to just make my own. It turned out pretty tasty.

Asian Ginger Dressing

3 cloves garlic, minced
1 3/4 TBS fresh ginger root, minced
1/2 cup vegetable oil
1/2 cup sesame oil
1/3 cup rice vinegar
1/4 cup low-salt soy sauce
3 TBS honey, slightly warmed
1 TBS lime juice
1 TBS toasted sesame seeds, optional

In a bowl combine all of the above ingredients.  Blend in a blender or use an immersion blender.

Salad
Mixed field greens
grape tomatoes
pea pods
shredded carrot
button mushrooms, sliced
mandarin oranges

Garnish

Ramen noodles
green onions, chopped

Toss together all of the salad ingredients except the Ramen noodles and green onions.  Discard the seasoning packet from the Ramen noodles.  Break up the noodles into small pieces and toast in a fry pan on the stove top until lightly browned.  (The noodles will not be so hard if you toast them).

Sprinkle the toasted Ramen noodles and green onions on top of the salad.

Serve with the Asian Ginger Dressing.

Janice