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Asian Dressing

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    Don't ruin your salad by drowning it in dressing, especially the fat, sodium, and preservative-laden versions found on most salad bars. For the healthiest option, pack your own.
    Body+Soul, May 2010
    • Yield Makes about 1 cup
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    Ingredients

    • 1/4 cup rice vinegar
    • 1 1/2 teaspoons soy sauce, or more to taste
    • 1/2 teaspoon Dijon mustard
    • 1 teaspoon minced garlic
    • 1 teaspoon grated ginger
    • Pinch red pepper flakes
    • 1/3 cup vegetable oil

    Directions

    1. In a small bowl, whisk together vinegar, soy sauce, mustard, garlic, ginger, and pepper flakes. Add oil in a slow, steady stream until emulsified. Refrigerate for up to 1 week.

    Recipe Reviews

    Reviews (1)

    • luz1055
      20 Jun, 2010

      Can you please have the nutritional value listed. I have heart disease and I am limited on the amount of sodium intake. It really helps to have this listed.

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