Asian Salad Dressing Recipe - homage to Frisco (sorry, no pics!)...
I eat the same foods often, but I like them really, really flavored (spicy, not necessarily picante). I had a chicken salad at a Vietnamese restaurant that had a dressing on it that was kind of like the dressing you find on a Thai beef salad. Anyway, it was very sweet and while I loved it, I didn't like how sugary it was so I wanted to make up my own. I did, it is *fantastic* (as far as I'm concerned, at least), so I thought I would share - very, very low-fat since it doesn't have any oil in it. Everything is whizzed up with a hand mixer. Add leftover mint leaves as garnish.
Mint leaves (I used a clam-shell package from the supermarket)
1/2 C lime juice
1/2 C rice vinegar
1/4 C water
1-2 pkgs of Splenda or other sweetener (or none)
1-3 T fish sauce (IMHO absolutely required, but add to taste)
1 clove of garlic
hot pepper (I use hot Hungarian paprika paste, but add to taste)
I don't really measure when I cook, I'd mix the vinegar, lime juice and water until you're happy with the tartness, whiz up the mint leaves and garlic, then add the fish sauce, sweetener and hot pepper to taste. Don't fear the fish sauce!! It smells funky, but it can't be replaced with anything else and tastes great when mixed with other flavors.
I used this to marinade cooked grilled chicken breast strips overnight. Then I served 2 ounces on some shredded purple cabbage, and spooned some extra dressing out over the salad. Yummy!! I love how low-cal it is.
:) Happy
53 yrs old, 5'6" HW: 293 ConsW: 273 SW: 263 CW: 206 
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