Asian Salad With Wasabi-Mustard Dressing - cooking recipe

Ingredients

4 tablespoons rice wine vinegar
1 tablespoon wasabi mustard
3 drops maggi seasoning (available in spice section)
1 teaspoon sesame oil
6 tablespoons vegetable oil (or canola)
2 cups Baby Spinach, washed and dried
2 cups broccoli, slaw
1/2 cup water chestnut, chopped
1/2 cup diced red bell pepper
3 green onions, chopped
1/4 cup almonds, toasted (then chopped, sliced or slivered)

Preparation

Combine vinegar and wasabi mustard and stir until wasabi dissolves.
Add Maggi seasoning and seasme oil and whisk until smooth.
Add conola or vegetable oil and whisk until emulsified.
Adjust flavors, adding more wasabi for ahotter sauce, more vinegar for an acidic sauce.
Toss spinach, broccoli slaw, water chestnuts, bell pepper and green onions with enough dressing to lightly coat.
Divide evenly on four salad plates and garnish with almonds.