Salad Dressing, Ginger, Japanese Lc1.25ethnic- japanese, ethnic- oriental, herbs, salad dressing 1 cup olive oil 1/4 cup soy sauce 1/4 cup lemon juice; 1 lemon 3 clove garlic; minced 3 tbs ginger root; minced 1 tsp Dijon mustard 2 tsp brown sugar twin black pepper; (to taste) In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper. Once these are thoroughly combined, add the oil in a steady stream, whisking constantly. When all of the oil is incorporated into the dressing, pour into a glass jar and chill until serving. Makes 12 servings. NYC Nutrition Analysis (per serving or yield unit): water=10.29 g; calories=166; protein=0.53 g; total fat=18.03 g; carbohydrate=1.36 g; dietary fiber=0.12 g; ash=0.86 g; calcium=3.37 mg; phosphorus=9.1 mg; iron=0.2 mg; sodium=294.5 mg; potassium=37.39 mg; magnesium=3.59 mg; zinc=0.06 mg; copper=0.01 mg; manganese=0.07 mg; vitamin A=1.59 IU; vitamin E=2.25 mg ATE; thiamin=0.01 mg; riboflavin=0.01 mg; niacin=0.14 mg; pantothenic acid=0.03 mg; vitamin B6=0.02 mg; folate=1.73 ug; vitamin C=2.66 mg; saturated fat=2.43 g; monounsaturated fat=13.28 g; polyunsaturated fat=1.52 g; selenium=0.3 ug; refuse=0.65%; %cal as carb:prot:fat=3:1:96; WW Pts=4.8; (incomplete analysis) |
