Ponzu vinaigrette
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Rice vinegar |
| 2 | cups | Tamari |
| 2 | tablespoons | Fresh ginger root; minced |
| 1½ | cup | Scallions; chopped |
| ½ | cup | Lemon juice |
| 1½ | cup | Fructose |
| 1 | cup | Water |
| 1½ | tablespoon | Garlic; minced |
| 2 | tablespoons | Arrowroot |
| 4 | tablespoons | Water |
| ½ | cup | Beets |
Directions
DESERT GREENS CAFE RECIPES By Executive Chef Matt Baer Permission is granted to reprint this information, as long as credit is given to the Indiana Soybean Development Council
Combine all ingredients, excluding arrowroot, in a small saucepan. Bring sauce to a low simmer and allow to cook for 5 minutes. In a side bowl mix arrowroot with 4 tablespoons of water. Slowly drizzle arrowroot mixture into simmering sauce. Strain and allow vinaigrette to cool before serving.
Drizzle 2 ounces over top of salad and around border of plate.
Serves 36 Nutrition information per serving: 56 calories, 0 grams saturated fat, 0 grams total fat, 2 grams protein (11% of calories), 13 grams carbohydrates (89% of calories), 0 mg cholesterol, 0 grams fiber, 747 mg sodium. Posted to Digest eat-lf.v097.n207 by KitPATh <phannema@...> on Aug 16, 1997