Greens With Orange Vinaigrette And Toasted Sesame Seeds Food

ASIAN SESAME DRESSING

Steps:

• Place ingredients in a jar and shake well until sugar is dissolved. Adjust saltiness with salt and sweetness with sugar to taste.
• Keep for up to 3 weeks, in the fridge (to be safe). Bring to room temp and shake well before use.
• Single serving batch is enough for 3 - 4 cups of shredded cabbage / leafy greens i.e. a side salad for 4 people.
• Big batch - my rule of thumb for how much dressing to use is generally 1 tbsp of dressing per 1 packed cup of shredded vegetables and 2 tsp per handful of leafy greens.

TOASTED SESAME GREENS

Steps:

• Place a large pan over high heat until hot.
• Add oil, swirling to coat bottom. Add ginger; cook, stirring, until fragrant, about 10 seconds.
• Add spinach and broth; stir once, then cover.
• Reduce heat to medium; cook, stirring once, until greens are wilted, about 2 minutes.
• Add sesame oil, soy sauce, and sesame seeds.
• Toss to distribute seasonings and serve.

TOSSED GREENS WITH SESAME AND ORANGES

Steps:

• Drain orange segments, reserving 2 tablespoons liquid for dressing. Place orange segments in shallow glass or plastic dish. In tightly covered container, shake orange liquid, vinegar, honey, oil and cinnamon until well blended. Pour over oranges. Cover and refrigerate at least 15 minutes.
• In large bowl, toss lettuce, mushrooms, bean sprouts and onion. Spoon oranges and dressing onto salad; toss lightly. Sprinkle with sesame seed.

MIXED GREENS SALAD WITH ORANGE VINAIGRETTE

Steps:

• Make the dressing by blending the orange juice, vinegar, oil, honey, garlic, salt and pepper in a blender until very smooth. Place the greens, blueberries and citrus segments in a large salad bowl. Add dressing to taste and toss until evenly coated. (You will have extra dressing.) Garnish with the nuts and serve immediately.

BEETS AND BEET GREENS IN SESAME VINAIGRETTE

Steps:

• Preheat oven to 375 degrees. Bake the beets in their skins until they are tender when tested with a skewer or sharp knife. Remove and cool.
• Cut the stalks off the beet greens and discard. Coarsely chop the leaves. Blanch the leaves in boiling salted water and refresh them under cold running water. Squeeze out the water and set them aside.
• Make the dressing. Combine the sesameand olive oils with the garlic, vinegar, lemon juice, soy sauceand season to taste with salt and pepper. Peel the beets and slice. Remove the garlic from the dressing. Toss the leaves in a little of the dressing and place in the center of a serving dish. Toss the beets in remaining dressing and place them around the side. Sprinkle the greens with the sesame seeds.

ORANGE SESAME VINAIGRETTE

Steps:

• Whisk together all the ingredients.
• chill and serve.