Orange-Ginger Vinaigrette
http://www.eatingwell.com/recipes/orange_ginger_vinaigrette.html
From EatingWell: April 1998, The EatingWell Diabetes Cookbook (2005)This easy Asian dressing is great over greens, but also try it as a sauce for cooked asparagus or fish, such as salmon or halibut.
About 1/3 cup | Active Time: 10 minutes | Total Time: 10 minutes
Ingredients
- 1 tablespoon miso, (see Note)
- 1 tablespoon hot water
- 2 tablespoons orange juice
- 1 tablespoon canola oil
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 1 teaspoon reduced-sodium soy sauce
- 1/2 teaspoon minced fresh ginger
Preparation
- Stir miso and water in a small bowl until smooth. Add orange juice, oil, vinegar, sugar, soy sauce and ginger; whisk to blend.
Nutrition
Per tablespoon : 38 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 3 g Carbohydrates; 0 g Protein; 0 g Fiber; 135 mg Sodium; 14 mg Potassium
Exchanges: 1 fat (mono)
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
- Note: Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji, a beneficial mold. Aged for up to 3 years, miso is undeniably salty, but a little goes a long way.