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Mesclun and Mango Salad with Ginger Carrot Dressing
Reviews:
February 28, 2007

Although this is an attractive, quality salad, I must stress that the sesame oil DOMINATES the entire salad and meal if you don't cut it at least by half (in my opinion). I also added a dash of fine sugar to the rice vinegar in order to boost the fruit's power while tempering the sesame oil. I tried serving this with arugula, as well as the mesclun mix, and both fared equally well with about 40-50 guests.