Mixed baby greens with spicy asian citrus vinaigrette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Rice vinegar |
| 3 | tablespoons | Low sodium soy sauce |
| 2 | tablespoons | Water |
| 1 | tablespoon | Fresh lime juice |
| 2 | tablespoons | Fresh orange juice |
| ¼ | cup | Fresh grapefruit juice |
| 1 | teaspoon | Ginger root; minced |
| 1 | teaspoon | Garlic; chopped |
| ½ | teaspoon | Chile paste with garlic |
| ¼ | cup | Chopped fresh cilantro |
| 8 | cups | Mixed salad greens |
Directions
Blend rice vinegar, soy sauce, water, lime juice, orange juice, grapefruit juice, ginger, garlic, chile paste and cilantro in a blender or food processor until smooth.
Toss desired amount of vinaigrette with mixed baby salad greens.
Per serving: 39 Calories; less than one gram Fat (6% calories from fat); 3g Protein; 8g Carbohydrate; 0mg Cholesterol; 488mg Sodium Recipe by: Shape Cooks (modified) Posted to EAT-LF Digest by "Joanne M. McAndrews" <jmca@...> on Feb 15, 1998