And tonight we revisited another “Greatest Hit.” Islands China Coast Salad Dressing. Although we don’t have the chain here, Islands is a 30-restaurant chain that is in California and Arizona. I first made this recipe some five years ago, and it’s been a repeater ever since. If you’re like me, you’ll find it difficult to stop yourself from just slurping the dressing right from the bowl on its own.
The salad part? Easy. I usually use a mix of shredded iceberg and coleslaw, and then add sliced red onion, julienned carrots, mandarin oranges, the crunchy noodles from Ramen packages and a smattering of sesame seeds. If I want to turn it into a meal, I add either bite-size pieces of cooked chicken (rotisserie is great for this) or cooked shrimp. A great meal when it’s hot … and even when it’s not.
P.S. Kelly gets total credit for coining the “Greatest Hits” phrase for the tried-and-true recipes we’re revisiting.
Islands China Coast Salad Dressing
1/2 cup mayonnaise
5 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons sesame oil
1 tablespoon soy sauce
1/4 teaspoon garlic powder
Combine all ingredients in a medium bowl and mix with an electric mixer until well blended and sugar is dissolved.
Salad Before the Dressing
Kelly Mahoney says
Thanks for the credit. The dressing sounds good. I know salad is good for me, but I wouldn’t eat it without dressing :)
Do you toast your noodles? This dressing looks delish and I am going to try it for lunch tomorrow! Thanks. Jancd-Houston
Kelly – I’m right there with you.
Jancd – No, I didn’t. Just took them straight from the bag and crushed them a bit. Love the crunch they add to the salad.
I love Panera…unfortunately there is not one near me. This method is the way a local deli called Newks does their salads. Yummy!
There’s a whole chain that does salads this way. It’s called Saladworks. It’s great.