Ingredients:
- 4 tbsp. reduced sodium soy sauce
- 1 tbsp. granular sugar substitute
- 1 tbsp. rice vinegar
- 1/2 tbsp. lemon juice
- 1 tbsp. ginger, minced or grated
- 1/2 tsp. chopped garlic
- 2 tsp. sesame oil
- salt
- freshly ground black pepper
Makes 1/2 cup (1 tablespoon per serving)
Combine all ingredients. Whisk well.
WW POINTS VALUE: 2 pts.
Note: This recipe appears in the New Sonoma Cookbook. This is a nice vinaigrette that goes great on salads, chicken, pork, beef, salmon, tuna, swordfish, and even lamb. If you want to make this vinaigrette spicier, add a touch of chile sauce and it will really wake up your taste buds. It also makes a nice dipping sauce too.
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