Ingredients
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1 1/2 cups rice wine vinegar
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2 teaspoons peeled grated fresh ginger (freeze it, peel with potato peeler)
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2 tablespoons sesame oil
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1 tablespoon fresh lemon juice
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1 1/2 teaspoons salt
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4 teaspoons coleman dry mustard
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2 tablespoons soy sauce
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1 clove garlic, minced (double if you like garlic)
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4 tablespoons vegetable oil or 4 tablespoons canola oil
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2 teaspoons cracked black pepper
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2 heads romaine lettuce
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1/4 cup toasted slivered almonds
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1/4 cup diced celery
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1/4 cup cooking oil
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2 cups sugar
Instructions
- Sift sugar& mustard together.
- Slowly add vinegar until smooth (whisk).
- Place mixture on top of double boiler (or use diffuser under a regular pot instead).
- Cook& stir on low until sugar is melted.
- Stir in soy sauce, ginger, garlic and blend well.
- Stir in oils.
- Add lemon juice, salt& pepper.
- Remove from stove, cool and refrigerate at least 4 hours.
- Combine salad ingredients and drizzle dressing over top.