Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Use this tangy vinaigrette on green salads with Asian flavors, or brush it on fish before grilling.

Steven Petusevsky
Recipe by Cooking Light June 1999

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Recipe Summary test

Yield:
1 1/3 cups (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a blender; process until smooth. Pour into a bowl; cover and chill.

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  • Note: Store in an airtight container in the refrigerator for up to one week.

Nutrition Facts

15 calories; calories from fat 42%; fat 0.7g; saturated fat 0.1g; mono fat 0.5g; poly fat 0.1g; protein 0.1g; carbohydrates 2.1g; sodium 44mg; calcium 1mg.
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