- 3 tablespoon honey
- 1 1/2 tablespoon white or rice vinegar
- 4 teaspoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/8 teaspoon sesame oil
- Soy sauce to taste
- Grated ginger (optional)
Blend well and refrigerate while preparing salad.
Create your own blend of romaine, arugula, escarole, cabbage, radicchio, frisee, spinach, or the freshest blend available.
Thinly sliced red peppers, carrots, celery, green onion, red onion, snow peas, radishes, jicama, or water chestnuts.
Add small bite size pieces of fruits such as oranges, papaya, or mango.
Top with grilled, broiled or baked chicken breast slices, and toss lightly with dressing.
Garnish with fresh cilantro, toasted almonds or cashews, sesame seeds, or chow mein noodles.