Fat Free Asian Salad Dressing

SaraFish's Note:

A tangy dressing that you only need to use a tiny bit of because it's richly flavored. It's fat free and wonderful! If you must, then you can drizzle a little olive oil into your salad after tossing it with this dressing but, honestly, it doesn't need it to make a delicious salad! Also a yummy dressing for sauteed tofu and vegetables. Enjoy!

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Serves: 4

Yield: 0.5 cup

• 2 garlic cloves
• 1 piece fresh ginger (about the size of a garlic clove)
• 3 ounces soy sauce
• 1 ½ ounces red wine vinegar
• 1 tablespoon sugar
• 3 drops sesame oil
• ½ ounce water

Directions:

1. There are 2 options for preparing this dressing.
2. You can either whir ingredients in blender, which makes it a little frothy- which I like.
3. Or, you can finely mince the garlic and ginger and whip the rest of the ingredients together with a wire whisk.
4. Either way, it's fabulous!
5. You can easily double this recipe- just keep the 2 to 1 ratio for the garlic and ginger and the soy sauce and vinegar.

Reviews

[LeeAnn]

This was really good. I served it over chinese noodles, chicken seasoned with curry, romaine lettuce, peanuts, mango and red pepper. I will definatly use this recipe again. I made the dressing, then cooked the chicken, deglazed the pan with the dressing and let the dressing and chicken cool before I made the salad. YUM YUM YUM.

[Clifford Boren]

Really great dressing. Used it on green salad with walnuts and cranberries and roasted chicken strips. This is a good one, SaraFish!

[AlaskaStephanie]

The soy sauce overwhelmed all other flavors for me. I didn't care for this on salad, but I think it will make a good meat marinade.