|Prep time||15 minutes|
|Cooking time||30 minutes|
|Total time||45 minutes|
Caroline Homan made this salad recently in a cooking class, and it was very popular. They loaded it up with sugar snap peas and carrots, which give it a wonderful crunch.
In a blender or mixing bowl, mix all dressing ingredients except oil. Add oil in a steady stream.
You can add 2 to 4 Tbs. water if a thinner consistency is desired.
Drizzle some of the dressing over salad ingredients and toss to coat; the remainder can be stored in the fridge for up to 1 month.
Finish salad with freshly ground pepper and any optional additions. Makes 1 ¼ cups salad dressing.
Optional additions: lightly toasted sesame seeds, small pieces of nori sea vegetable