Recipe contributed by Cooking light, the complete Quick Cook, (A practical Guide to Smart,
Fast home Cooking) by Bruce Weinstein and Mark Scarborough, Publisher
Oxmoor House
This bold dressing is best with salads stocked with big flavors such as
those found in sliced fruit, chopped nuts, diced bell peppers and
broccoli florets.
1/2 cup fresh orange juice ( about 2 large oranges)
1/3 cups of vinegar
2 tsp. sesame seeds
1 tsp. Chinese hot mustard
1 tsp. sugar
1/4 tsp. salt
1 garlic clove, minced
2 tsp. canola oil
1 tsp. dark sesame seed oil
Combine first 7 ingredients in a medium bowl. Slowly drizzle oils into
juice mixture, stirring constantly with a whisk. Store, cover for up to
10 days. Yield 1/2. Serving size: 4 tsp.
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