From EatingWell: July/August 1992
Spinach, watercress and Belgian endive are good matches for this zesty dressing.
- 1/2 teaspoon freshly grated orange zest
- 1/4 cup orange juice
- 4 teaspoons canola oil
- 1 tablespoon minced scallions
- 1 teaspoon minced peeled fresh ginger
- 1/4 teaspoon minced garlic
- Salt & freshly ground pepper, to taste
- Whisk orange zest, orange juice, oil, scallions, ginger, garlic, salt and pepper in a small bowl until well blended. (Alternatively, combine ingredients in a small jar, secure the lid and shake until blended.)
Tips & Notes
- Add orange sections to your salad for a boost of vitamin C and folic acid.
Per tablespoon: 37 calories; 4 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 55 mg sodium; 27 mg potassium.
Exchanges: 1 fat
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- Preparation/ Technique
- Ease of Preparation
- Total Time
- 15 minutes or less
- July/August 1992