Dressing For Chinese Chicken Salad - cooking recipe

Ingredients

1/2 cup peanuts or 1/2 cup canola oil
3 tablespoons toasted oriental sesame oil
1/2 teaspoon gum tragacanth or 1 teaspoon dry pectin
1 cup rice vinegar
1/4 cup sugar
2 tablespoons Kikkoman soy sauce
1/2 teaspoon salt
2 teaspoons dry mustard
2 -3 tablespoons toasted sesame seeds

Preparation

**Note:Gum tragacanth is an emulsifier and will keep the dressing from separating too much.
It is not absolutely necessary for the recipe, but it makes everything stick together much better.
If you can't find it, substitute 1 Tsp pectin powder, but at the pectin to the vinegar, not the oil.
Combine oils and gum tragacanth in blender on high speed.
Return oil mixture to measuring cup.
Add all remaining ingredients, except sesame seeds, to blender, and mix on high until well combined.
With blender running, add oil in a slow stream until dressing is emulsified.
Add sesame seeds, and pulse a couple of time to mix.
Pour dressing into a covered jar, and refrigerate at least one hour, until ready to use.
Makes about 12 3-Tbsp servings.
Serving Suggestion: Good on any salad, but especially good on mixed greens, topped with diced poached chicken, chow mein noodles, and toasted slivered almonds.