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Tad Seaborn/The Globe and Mail

I like to set aside time on Sunday to prepare a meal that we can eat over the next few days. Sometimes I'm more successful than others – as in sometimes I make something resembling a meal and sometimes I make something resembling a salad dressing. But a good dressing can be a multitasker; this sesame peanut vinaigrette can top your greens, be tossed with noodles or act as a marinade. Who are those suckers wasting hours making homemade pasta sauce?


1/8 cup rice vinegar

1 teaspoon tahini or peanut butter

1 teaspoon sesame seeds

1/8 cup sesame oil

1/8 cup grapeseed oil

1/2 teaspoon agave or honey


In a small bowl combine rice vinegar, tahini or peanut butter, sesame seeds, sesame oil and grapeseed oil. Whisk till combined and add agave or honey to sweeten. Adjust sweetness or season to your own taste.

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