1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
Salad
1 small Chinese donut
3 small English cucumbers
1 roasted red pepper, cut into 1/2-inch-thick slices
4 green onions, sliced
1/2 cup Kraft Asian Sesame Dressing
1 tsp. sesame seed, toasted
4 sprigs fresh coriander (cilantro)
PREP TIME
15m
COOK TIME
15m
TOTAL TIME
30m
YIELD Makes 18 servings, 1/2 cup (125 mL) each.
Instructions
1. Beijing-Style Black Vinaigrette:
2. Combine ingredients. Let stand 10 min. or until cane sugar is dissolved, stirring occasionally. Strain liquid; set aside. Discard strained solids.
3. Salad:
4. Cut donut into 1/4-inch-thick slices; place in single layer on baking sheet. Bake 5 min. or until lightly browned, turning after 3 min.
5. Smash cucumbers with side of knife; cut into 1/2-inch-thick slices. Place in medium bowl. Add peppers, onions and Beijing-Style Black Vinaigrette; toss to coat.
6. Drizzle with sesame dressing. Sprinkle with donut slices, sesame seed and coriander. Serve immediately.