| 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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