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Sesame Vinaigrette


2 tablespoon sesame seed oil
2 tablespoon water
2 tablespoon rice vinegar
2 tablespoon soy sauce (I use light soy sauce)
1/2 tsp celery salt
2 tsp fennel seed
2 tsp caraway seed
seasoning salt to taste (soy sauce is enough sodium for me)

You may want to add more or less of each of these depending upon your taste. Sprinkle top of salad with slivered almonds and crispy (chow mein) noodles.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.