- 1/2 cup [125 mL] soy sauce
- 1 ounce [30 mL] freshly squeezed lemon juice
- 1/2 to 3/4 teaspoon [2.4 to 3.75 mL] freshly ground black pepper
- 1 1/2 teaspoon [7.5 g] sugar
- 1/8 medium onion
- 1 1/2 teaspoons [7.5 mL] sesame seeds
- 1 cup [250 mL] peanut oil
- Fresh spinach leaves, to taste
- Water chestnut slices, to taste
- Cleaned fresh mushroom slices, to taste
- Bean sprouts, fresh if possible, to taste
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- Mix together soy sauce, fresh lemon juice, freshly ground black pepper, sugar, onion and sesame seeds into a blender until onion is completely dissolved.
- Slowly pour in peanut oil; blend for a more seconds, until very well blended.
- If dressing is prepared ahead of time, refrigerate dreesing but be sure to bring it to room temperature and to mix it well before using it.
- Well rinse and dry as many spinach leaves as desired; tear-up leaves with your hands.
- Add water chestnuts slices, mushrooms slices and bean sprouts.
- Refrigerate until all vegetables are crisp.
- Pour in salad dressing, toss, and serve.
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