Ginger-Orange Dressing

July/August 1992

Your rating: None Average: 3.1 (23 votes)

Spinach, watercress and Belgian endive are good matches for this zesty dressing.

Ginger-Orange Dressing

Makes: About 1/3 cup

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  • 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


  1. 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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