Asian Vinaigrette for Crisp Spring Salads

This salad "recipe" is really a salad "idea". Free your creative spirit!

Toss the vinaigrette with mixed greens, snap peas, radishes and scallions. It's also good without the greens, and just tossed into a bowl of fresh spring veggies of your choice- matchstick cut radishes, kohlrabi, carrots, baby turnips, peas. I even like it drizzled over solo snap peas.

Light Asian Vinaigrette

1 Tbsp. rice vinegar 1 Tbsp. sesame oil 1 Tbsp. honey (+/- to your taste) 1 tsp. soy sauce

2 tsp. toasted sesame seeds (optional)

Whisk all together and keep refrigerated.

Recipe created or adapted by Liz Talley, Urban Graze

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