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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

Recipe #23367 | 5 min | 5 min prep | add private note

By: SaraFish
Mar 28, 2002

A tangy dressing that you only need to use a tiny bit of because it's richly flavored. It's fat free and wonderful! If you must, then you can drizzle a little olive oil into your salad after tossing it with this dressing but, honestly, it doesn't need it to make a delicious salad! Also a yummy dressing for sauteed tofu and vegetables. Enjoy!

SERVES 4 , 1/2 cup (change servings and units)

Ingredients

Directions

  1. 1
    There are 2 options for preparing this dressing.
  2. 2
    You can either whir ingredients in blender, which makes it a little frothy- which I like.
  3. 3
    Or, you can finely mince the garlic and ginger and whip the rest of the ingredients together with a wire whisk.
  4. 4
    Either way, it's fabulous!
  5. 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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Featured Reviews for This Recipe

From: Help Me Rohnda

On Nov 10, 2009

Great recipe! I didn't have seseme oil so I used seseme seeds instead and added a dash of olive oil. Used it in my Biggest Loser menu for Asian Chicken wrap. It was yummy and satisfying. Will deffinately keep this on hand!

0 people found this review helpful

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    From: Muchmom

    On Nov 1, 2009

    Try adding chili peppers to this great dressing - it will be even greater! Thanks for sharing - yummo!

    0 people found this review helpful

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  • 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.

    6 people found this review helpful

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  • 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.

    6 people found this review helpful

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  • Read all 30 reviews

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