This Asian salad dressing is delicious in a salad or on stir-fried vegetables. It will last, sealed in a Mason jar, in the refrigerator for about six weeks. A tablespoon of ground ginger may be used in place of fresh. —Judy Batson, Tampa, Florida,
Ingredients
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup olive oil
- 1 tablespoon sesame oil
- 2 tablespoons Dijon mustard
- 2 tablespoons minced fresh gingerroot
- 1/2 teaspoon crushed red pepper flakes
image/svg+xml Text Ingredients View Recipe,
Directions
,
Nutrition Facts
2 tablespoons: 95 calories, 8g fat (1g saturated fat), 0 cholesterol, 670mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 1g protein.
