| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indian | 1 | Servings | ||
INGREDIENTS
| 3 | c | Rice vinegar |
| 2 | c | Tamari |
| 2 | tb | Fresh ginger root; minced |
| 1 1/2 | c | Scallions; chopped |
| 1/2 | c | Lemon juice |
| 1 1/2 | c | Fructose |
| 1 | c | Water |
| 1 1/2 | tb | Garlic; minced |
| 2 | tb | Arrowroot |
| 4 | tb | Water |
| 1/2 | c | Beets |
INSTRUCTIONS
DESERT GREENS CAFE RECIPES By Executive Chef Matt Baer Permission is granted to reprint this information, as long as credit is given to the Indiana Soybean Development Council <http://stratsoy.ag.uiuc.edu/~in-qssb/welcome.html> Combine all ingredients, excluding arrowroot, in a small saucepan. Bring sauce to a low simmer and allow to cook for 5 minutes. In a side bowl mix arrowroot with 4 tablespoons of water. Slowly drizzle arrowroot mixture into simmering sauce. Strain and allow vinaigrette to cool before serving. Drizzle 2 ounces over top of salad and around border of plate. Serves 36 Nutrition information per serving: 56 calories, 0 grams saturated fat, 0 grams total fat, 2 grams protein (11% of calories), 13 grams carbohydrates (89% of calories), 0 mg cholesterol, 0 grams fiber, 747 mg sodium. Posted to Digest eat-lf.v097.n207 by KitPATh <phannema@wizard.ucr.edu> on Aug 16, 1997
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