RSSOrange-Ginger Vinaigrette
From EatingWell: April 1998, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!
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
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | View Complete 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
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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)
Recipe Categories
- Ethnic/Regional
- Asian
- Ease of Preparation
- Easy
- Type of Dish
- Salad dressing
- Publication
- The EatingWell Diabetes Cookbook (2005)
- April 1998
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Servings
- 4
- Total Time
- 15 minutes or less
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