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Orange-Ginger Vinaigrette
Orange-Ginger Vinaigrette
0 Reviews
From: EatingWell Magazine, April 1998
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.
- By: EatingWell Test Kitchen
Ingredients 5 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 5 servings
Nutrition per serving may change if servings are adjusted.
- 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
Preparation
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Active
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Ready In
- Stir miso and water in a small bowl until smooth. Add orange juice, oil, vinegar, sugar, soy sauce and ginger; whisk to blend.
- 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.
- Serving size: 1 tablespoon
- Per serving: 38 calories; 3 g fat(0 g sat); 0 g fiber; 3 g carbohydrates; 0 g protein; 2 mcg folate; 0 mg cholesterol; 2 g sugars; 12 IU vitamin A; 3 mg vitamin C; 1 mg calcium; 0 mg iron; 135 mg sodium; 14 mg potassium
- Carbohydrate Servings: 0
- Exchanges: 1 fat (mono)
