Chinese Chicken Salad & Dressing - cooking recipe

Ingredients

Dressing
2 cups sugar
1 1/2 cups rice wine vinegar
2 teaspoons peeled grated fresh ginger (freeze it, peel with potato peeler)
2 tablespoons sesame oil
1 tablespoon fresh lemon juice
1 1/2 teaspoons salt
4 teaspoons coleman dry mustard
2 tablespoons soy sauce
1 clove garlic, minced (double if you like garlic)
4 tablespoons vegetable oil or 4 tablespoons canola oil
2 teaspoons cracked black pepper
Salad
2 heads romaine lettuce
1/4 cup toasted slivered almonds
1/4 cup diced celery
1/4 cup cooking oil
1 1/2 cups shredded cooked chicken breasts
2 tablespoons sesame seeds

Preparation

Sift sugar& mustard together.
Slowly add vinegar until smooth (whisk).
Place mixture on top of double boiler (or use diffuser under a regular pot instead).
Cook& stir on low until sugar is melted.
Stir in soy sauce, ginger, garlic and blend well.
Stir in oils.
Add lemon juice, salt& pepper.
Remove from stove, cool and refrigerate at least 4 hours.
Combine salad ingredients and drizzle dressing over top.