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
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Ingredients

Directions

  • 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

38 calories; 2.6 g total fat; 135 mg sodium. 3.1 g carbohydrates; 0.1 g protein; Full Nutrition