Orange-Ginger Vinaigrette

Name: Orange-Ginger Vinaigrette
Total time: 10 min
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; ½ teaspoon minced fresh ginger

Rating: Unrated

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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

EatingWell Test Kitchen

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
½ teaspoon minced fresh ginger

Directions

Step 1

Stir miso and water in a small bowl until smooth. Add orange juice, oil, vinegar, sugar, soy sauce and ginger; whisk to blend.

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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)

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