Recipe information
Yield
6 Servings
Ingredients
Hoisin Vinaigrette
2
tablespoons hoisin sauce
1
tablespoon distilled white vinegar
3
tablespoons grapeseed oil or safflower oil
1
tablespoon toasted sesame oil (such as Asian)
1
5 to 6 ounce bag mesclun
1
8-ounce can sliced water chestnuts, drained
1
small red onion, thinly sliced
Need to make a substitution?
Preparation
Vinaigrette
Step 1
Combine hoisin sauce and vinegar in a bowl. Slowly whisk in both of the oils until emulsified.
Step 2
Combine mesclun and water chestnuts in large bowl and toss with enough vinaigrette to lightly coat.
Step 3
Tranfer to serving bowl and top with red onion, thinly sliced.