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Orange-Ginger Vinaigrette

  • 10 m
  • 10 m
EatingWell Test Kitchen
“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.”


    • 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


  • 1 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.
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