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Bon Appétit

Winter Salad with Hoisin Vinaigrette

4.1

(7)

Improv: Instead of water chestnuts, try sugar snap peas or toasted walnuts.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

To make Hoisin Vinaigrette

2 tablespoons hoisin sauce
1 tablespoon distilled white vinegar
3 tablespoons grapeseed oil or safflower oil
1 tablespoon toasted sesame oil (such as Asian)
1 5 to 6 ounce bag mesclun
1 8-ounce can sliced water chestnuts, drained
1 small red onion,thinly sliced

Preparation

  1. Make Vinaigrette:

    Step 1

    Combine hoisin sauce and vinegar in a bowl. Slowly whisk in both of the oils until emulsified.

    Step 2

    combine mesclun and water chestnuts in large bowl and toss with enough vinaigrette to lightly coat.

    Step 3

    tranfer to serving bowl and top with red onion, thinly sliced.

TagsSaladChestnutNutSideDinnerDairy FreeVegetarianQuickNo-CookWinterBon Appétit
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