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

1. 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.