Orange-Ginger Vinaigrette
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. Source: EatingWell Magazine, April 1998
Ingredients
Directions
Tips
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.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Nutrition Facts
Serving Size: 1 tablespoon
Per Serving:
38 calories; 2.6 g total fat; 0.2 g saturated fat; 135 mg sodium. 14 mg potassium; 3.1 g carbohydrates; 2 g sugar; 0.1 g protein; 12 IU vitamin a iu; 3 mg vitamin c; 2 mcg folate; 1 mg calcium; 1 mg magnesium;
Exchanges:
1 fat (mono)