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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (32g) Recipe makes 4 servings The following items or measurements are not included below: 1 piece fresh ginger red wine vinegar |
||
| Calories 51 | ||
| Calories from Fat 25 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1188mg | 49% | |
| Potassium 51mg | 1% | |
| Total Carbohydrate 4.8g | 1% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 3.5g | ||
| Protein 2.3g | 4% | |
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Fat Free Asian Salad Dressing
SERVES 4 , 1/2 cup
Ingredients
- 2 garlic cloves
- 1 piece fresh ginger (about the size of a garlic clove)
- 3 ounces soy sauce
- 1 1/2 ounces red wine vinegar
- 1 tablespoon sugar
- 3 drops sesame oil
- 1/2 ounce water
Directions
1
There are 2 options for preparing this dressing.2
You can either whir ingredients in blender, which makes it a little frothy- which I like.3
Or, you can finely mince the garlic and ginger and whip the rest of the ingredients together with a wire whisk.4
Either way, it's fabulous!5
You can easily double this recipe- just keep the 2 to 1 ratio for the garlic and ginger and the soy sauce and vinegar.
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- Course > Salads > Salad dressings
- Cuisine > Asian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Number of Servings
- Preparation > Technique > No Cook
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: lete922
On Jun 21, 2008
This is EXCELLENT, and so simple to make. I whipped it up in less than 5 minutes, and my entire family loved it !!
From: SlimGourmet
On Jun 4, 2008
I loved this recipe. The first time I made it, I used it over steamed broccoli to "volumize" a Jenny Craig dinner... de-lish! I've also used it on salads... equally as yummy. My one change was to substitute Splenda for the sugar, making this even lower in calories!
From: Tebo
On Apr 24, 2006
This has all the ingredients I like, however, even with the lite soy I found the dressing to be too salty. I'd cut back on the soy next time.
From: LeeAnn
On Jun 10, 2002
This was really good. I served it over chinese noodles, chicken seasoned with curry, romaine lettuce, peanuts, mango and red pepper. I will definatly use this recipe again. I made the dressing, then cooked the chicken, deglazed the pan with the dressing and let the dressing and chicken cool before I made the salad. YUM YUM YUM.
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