INGREDIENTS

INSTRUCTIONS

Chop the green onions in two where the green stem starts turning a darker
colour. Chop the white bulb coarsely and set aside. Chop the dark green
tops diagonally and set aside separately.
Put the onion whites, tomatoes, cucumber and carrot into a large serving
bowl and toss well.
In a small bowl or blender, beat the canola oil, sesame oil, wine vinegar,
brown sugar and black pepper, you'll have about 2/3 cup of dressing. Add to
the hard ingredients, toss well and let sit for 30 minutes. Drain off and
reserve the dressing, you now have about 1/2 cup.
Put the hard ingredients in a salad spinner set over a bowl and spin for
about 20 turns. You will spin off and extra 1/8 cup more of the dressing.
Now you have only 1/8 cup of the dressing on the hard ingredients. Transfer
these vegetables onto a plate and set aside.
Tear the soft ingredients, the salad greens, into small 2 inch pieces - a
size that's easily handled on a fork - and wash them well. Put into the
salad spinner and spin 20 times to remove excess liquid. Add the reserved
green onion tops to the salad greens.
Just before serving, put half the greens in the salad spinner, followed by
the vegetables and finally the remaining greens. Pour in the dressing and
spin 10 times. You extract about 1/2 cup of the dressing in the process,
leaving only 1/4 cup coating the salad ingredients.
Transfer the salad to a large bowl, sprinkle with the pepper and toss well.
The surplus dressing can be stored in the refrigerator for another day, but
should be used before the week is out. The recipe makes enough for 12
servings when spun off in this way.
To serve, divide among individual plates. Be sure to toss the vegetables
with the greens at the last moment. This will protect the leaves from
wilting.
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