The key to this salad is the dressing. You can basically add anything else that you want. Scott grilled some chicken, I chopped some romaine, added some warm almonds, a handful of sesame seeds, cucumber is good but optional, and if you have them, some of those crispy wonton strips. I also added strawberries, which don’t really good, but were still really tasty.
Dressing:
4 T sesame oil (I like La Tourangelle)
1 T rice vinegar
1 teaspoon dijon mustard
salt and pepper
1 teaspoon shredded ginger (optional)
