Tangy & Sweet Asian Salad Dressing

Asian Salad Dressing

  • ¼ cup extra virgin olive oil
  • ¼ cup rice vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoon sesame oil
  • 2 tsp soy sauce
  • 1 tsp ground ginger
  1. Place all ingredients into a small mason jar or closed container and shake up.
  2. Keep in the fridge for up to 2 weeks.

Tangy & Sweet Roasted Salad

Tangy & Sweet Roasted Salad with rice and salmon.
  • 1 beet roasted (FODMAP friendly, 2 thin slices per serving)
  • 2 carrots roasted
  • ½ cup slivered almonds roasted
  • 1 tablespoon sesame seeds roasted
  • 2 heads romaine lettuce chopped
  • Oil of choice
  • Salt & Pepper
  1. Heat oven to 425 convection bake (regular bake, just flip half way).
  2. Peel and chop the beets. Peel and chop the carrots. Chop romaine lettuce and set aside in a salad bowl.
  3. Line a baking sheet with parchment paper. Toss or spray beets with oil. Lightly sprinkle with salt and pepper. Place in the oven.
  4. After 10 minutes of the beets cooking add the carrots to the baking tray (toss prior with oil or spray with oil). Lightly salt and pepper the carrots. Cook both for another 8 minutes. Check with a fork for preferred doneness.
  5. Bake almonds and sesame seeds for 3–4 mins, take out once you see light browning. Watch closely cause they can burn quickly. Can cook these while veggies are cooking.
  6. Let roasted veggies, almonds and sesame seeds cool a bit before adding to salad.
  7. Add the Tangy & Sweet Asian Salad Dressing.

Tangy & Sweet Spinach Salad

Tangy & Sweet Spinach Salad
  • 2 cups spinach
  • ¼ cup slivered almonds roasted
  • ½ tablespoon sesame seeds roasted
  • Handful sliced cucumbers
  1. Heat oven to 425 convection bake. Place almonds and sesame seeds on a pan and cook for 3–4 mins. Take out once you see light browning, watch closely they can burn easily.
  2. Place the spinach, cucumbers, roasted almonds and sesame seeds on a plate.
  3. Add the Tangy & Sweet Asian Salad Dressing.



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Rachel Kettner

Rachel Kettner


Mommy with two kiddos. I love crafts, adventures, and cooking.