Orange-Ginger Vinaigrette

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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.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • 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
  • 1/2 teaspoon minced fresh ginger

Preparation

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  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.

Nutrition information

  • 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; g added 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)

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