Dressing For Chinese Chicken Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/2 cup peanuts or 1/2 cup canola oil
• 3 tablespoons toasted oriental sesame oil
• 1/2 teaspoon gum tragacanth or 1 teaspoon dry pectin
• 1 cup rice vinegar
• 1/4 cup sugar
• 2 tablespoons kikkoman soy sauce
• 1/2 teaspoon salt
• 2 teaspoons dry mustard
• 2 -3 tablespoons toasted sesame seeds

Recipe

• 1 **note:gum tragacanth is an emulsifier and will keep the dressing from separating too much.
• 2 it is not absolutely necessary for the recipe, but it makes everything stick together much better.
• 3 if you can't find it, substitute 1 tsp pectin powder, but at the pectin to the vinegar, not the oil.
• 4 combine oils and gum tragacanth in blender on high speed.
• 5 return oil mixture to measuring cup.
• 6 add all remaining ingredients, except sesame seeds, to blender, and mix on high until well combined.
• 7 with blender running, add oil in a slow stream until dressing is emulsified.
• 8 add sesame seeds, and pulse a couple of time to mix.
• 9 pour dressing into a covered jar, and refrigerate at least one hour, until ready to use.
• 10 makes about 12 3-tbsp servings.
• 11 serving suggestion: good on any salad, but especially good on mixed greens, topped with diced poached chicken, chow mein noodles, and toasted slivered almonds.