Ginger-Orange Dressing

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From: EatingWell Magazine July/August 1992

Spinach, watercress and Belgian endive are good matches for this zesty dressing.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • 1/2 teaspoon freshly grated orange zest
  • 1/4 cup orange juice
  • 4 teaspoons canola oil
  • 1 tablespoon minced scallions
  • 1 teaspoon minced peeled fresh ginger
  • 1/4 teaspoon minced garlic
  • Salt & freshly ground pepper, to taste

Preparation

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  1. Whisk orange zest, orange juice, oil, scallions, ginger, garlic, salt and pepper in a small bowl until well blended. (Alternatively, combine ingredients in a small jar, secure the lid and shake until blended.)
  • Add orange sections to your salad for a boost of vitamin C and folic acid.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 37 calories; 4 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 4 mcg folate; 0 mg cholesterol; 1 g sugars; g added sugars; 36 IU vitamin A; 6 mg vitamin C; 3 mg calcium; 0 mg iron; 55 mg sodium; 28 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 fat

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