Beijing-Style Smashed Cucumber Salad

• Beijing-Style Black Vinaigrette
• 1-1/4 cups Chinese aged black vinegar
• 3/4 cup water
• 1/2 cup soy sauce
• 1/2 cup chopped fresh coriander (cilantro)
• 4 green onions, chopped
• 2 Tbsp. chopped cane sugar
• 1 red chile, chopped
• 1 piece gingerroot (1 inch), sliced
• 3 cloves garlic, smashed
• 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)

1. Heat oven to 400 degrees F.
2. Beijing-Style Black Vinaigrette:
3. Combine ingredients.
4. Let stand 10 min.
5. or until cane sugar is dissolved, stirring occasionally.
6. Strain liquid; set aside.
7. Discard strained solids.
8. Salad:
9. Cut donut into 1/4-inch-thick slices; place in single layer on baking sheet.
10. Bake 5 min.
11. or until lightly browned, turning after 3 min.
12. Smash cucumbers with side of knife; cut into 1/2-inch-thick slices.
13. Place in medium bowl.
14. Add peppers, onions and Beijing-Style Black Vinaigrette; toss to coat.
15. Drizzle with sesame dressing.
16. Sprinkle with donut slices, sesame seed and coriander.
17. Serve immediately.

beijingstyle black vinaigrette, chinese aged, water, soy sauce, fresh coriander, green onions, cane sugar, red chile, gingerroot, garlic, olive oil, salad, chinese donut, cucumbers, red pepper, green onions, sesame dressing, sesame seed, cilantro

Taken from www.kraftrecipes.com/recipes/beijing-style-smashed-cucumber-salad-127488.aspx (may not work)