Advertisement

Orange-Ginger Vinaigrette

April 1998, The EatingWell Diabetes Cookbook (2005)

No votes yet

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.


Orange-Ginger Vinaigrette Recipe

Makes: About 1/3 cup

Active Time:

Total Time:

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

  1. 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)


More From EatingWell

Recipe Categories

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner