The Asian salad with sesame dressing by Robert Irvine is a good Oriental salad recipe. A tangy dressing and sweet mandarin oranges complement greens and other vegetables such as baby corn, red bell peppers and tomatoes.
To make Asian salad with sesame dressing, start with the dressing. Start a blender on a low speed and add the following ingredients one at a time while blending: 1/8 cup of rice wine vinegar, 1 quartered shallot clove, 1/2 teaspoon of salt, 1/8 teaspoon of black pepper, 2 teaspoons of tahini or peanut butter and 1 tablespoon of sesame seeds. Keep the blender running and add 1/2 cup of sesame oil in a slow stream. Set the dressing aside.
For the salad, soak 6 cups of mixed greens in water to remove any dirt, then dry them in a salad spinner and shred them into bite-sized pieces. In a large bowl, toss the greens with 1 cup of baby corn, 1 8-ounce can of drained mandarin orange segments, 1 julienned red bell pepper, 1 4-ounce can of rinsed water chestnuts and 1 cup of halved grape tomatoes. Toss with some of the dressing to lightly coat the salad. Serve the salad with some additional dressing on the side.