Tatsoi Salad with Orange-Sesame Vinaigrette
Per 1 cup
6 cups tatsoi (Japanese baby spinach leaves)
1⁄4 cup Orange-Sesame Vinaigrette (see recipe in this chapter)
1⁄2 cup red Bermuda onion, sliced paper-thin
Wash and spin the tatsoi leaves, then toss gently with half of the dressing. Distribute onto 4 salad plates.
Arrange sliced onions atop each salad, and finish with a final spoonful of dressing.