| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Vegtime3 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Red wine vinegar |
| 1 |
tb |
Orange juice concentrate |
| 1 |
tb |
Soy sauce |
| 1/8 |
ts |
Ground black pepper |
INSTRUCTIONS
MAKES 1/3 CUP VEGAN
Use this vinaigrette by itself, or dress it up with some special additions.
For an aggressively flavored salad, add garlic and serve with strong greens
like arugula and chicory. Add chopped shallots to jazz up sliced mushrooms
or green beans. Add capers and minced red onion to enhance warm boiled
potatoes. Fold in fresh tarragon and spoon over asparagus. Or mix in basil
and crumbled goat cheese, then serve over sliced tomatoes.
Mix allingredients in a nonreactive jar. Shake well to combine. Store
airtight and refrigerated until ready to use.
PER 2-TABLESPOON SERVING: 8 CAL; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 5G
CARB.; 0 CHOL.; 343MG SOD.; 0 FIBER.
Recipe by: Vegetarian Times Magazine, April 1998, page
Converted by MM_Buster v2.0l.
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