Dressing For Chinese Chicken Salad

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   **Note:Gum tragacanth is an emulsifier and will keep the dressing from separating too much.

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   It is not absolutely necessary for the recipe, but it makes everything stick together much better.

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   If you can't find it, substitute 1 Tsp pectin powder, but at the pectin to the vinegar, not the oil.

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   Combine oils and gum tragacanth in blender on high speed.

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   Return oil mixture to measuring cup.

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   Add all remaining ingredients, except sesame seeds, to blender, and mix on high until well combined.

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   With blender running, add oil in a slow stream until dressing is emulsified.

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   Add sesame seeds, and pulse a couple of time to mix.

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   Pour dressing into a covered jar, and refrigerate at least one hour, until ready to use.

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    Serving Suggestion: Good on any salad, but especially good on mixed greens, topped with diced poached chicken, chow mein noodles, and toasted slivered almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.