| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Asian | Salads and | 4 | Servings |
INGREDIENTS
| 1 | tb | Rice vinegar |
| 3 | tb | Low sodium soy sauce |
| 2 | tb | Water |
| 1 | tb | Fresh lime juice |
| 2 | tb | Fresh orange juice |
| 1/4 | c | Fresh grapefruit juice |
| 1 | ts | Ginger root; minced |
| 1 | ts | Garlic; chopped |
| 1/2 | ts | Chile paste with garlic |
| 1/4 | c | Chopped fresh cilantro |
| 8 | c | Mixed salad greens |
INSTRUCTIONS
Blend rice vinegar, soy sauce, water, lime juice, orange juice, grapefruit juice, ginger, garlic, chile paste and cilantro in a blender or food processor until smooth. Toss desired amount of vinaigrette with mixed baby salad greens. Per serving: 39 Calories; less than one gram Fat (6% calories from fat); 3g Protein; 8g Carbohydrate; 0mg Cholesterol; 488mg Sodium Recipe by: Shape Cooks (modified) Posted to EAT-LF Digest by "Joanne M. McAndrews" <jmca@nwu.edu> on Feb 15, 1998
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