We had this salad tonight for dinner. Trying to change our ways slightly and make something that was NOT beige. They always say beige food is not the best for you. But, damn, it certainly is good!
That being said this salad is pretty darn good! I made a few adjustments to the original dressing ingredients and I made it a bit sweeter. The sugar and the sesame seeds were not in the original recipe. In my opinion, the dressing was a bit bland. The other thought I had was to add a bit of toasted walnuts. I will try that the next time.
1 15 ounce can mandarin oranges (save liquid in separate bowl)
1 tablespoon sugar (if mandarin oranges are not in sweetened juice)
1 teaspoon sesame seed
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1 tablespoon corn starch
Salt and pepper to taste
1 head romaine lettuce, cleaned and chopped
1 small onion, sliced
¼ head red cabbage, thinly sliced
2 small raw carrots, cut julienne style (Like matchsticks)
1 pound thin sliced cooked roast beef
1. In a small sauce pan, bring the ½ cup water and drained mandarin juice to a boil. Add the balsamic vinegar and soy sauce and again bring to a boil. Add sugar (if the mandarin oranges are not in sweetened juice). Mix the cornstarch in a small amount of water and blend until it dissolves into a smooth liquid. Slowly add to the boiling mixture while stirring until the ingredients in the pan thicken. Add sesame seed, salt and pepper; to taste. Simmer for 3 minutes until the dressing is cooked (translucent). Allow to cool.
To assemble salad:
1. For each salad, on a large dinner plate, arrange chopped lettuce. Place sliced onions, cabbage, and julienned carrots on the bed of lettuce. Arrange thin strips of roast beef on top of the vegetables. Arrange mandarin oranges on top and add dressing.