Orange-Ginger Vinaigrette

From EatingWell: April 1998, The EatingWell Diabetes Cookbook (2005)

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.

About 1/3 cup

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

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

Stir miso and water in a small bowl until smooth. Add orange juice, oil, vinegar, sugar, soy sauce and ginger; whisk to blend.

Tips & Notes

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

Per tablespoon: 38 calories; 3 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 3 g carbohydrates; 0 g protein; 0 g fiber; 135 mg sodium; 14 mg potassium.

Exchanges: 1 fat (mono)

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