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Chop some fresh veggies, add a gingery bottled dressing and savor this unique salad that’s big on flavor and crunch. How cool is that? —Andrew McDowell, Lake Villa, Illinois
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 3/4 cup equals 47 calories, 2 g fat (trace saturated fat), 0 cholesterol, 135 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchange: 1 vegetable.
Originally published as Bok Choy Toss in Taste of Home April/May 2011, p60
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Reviewed on Jun. 26, 2011 by sstetzel
ORANGE GINGER VINAIGRETTE: 1/4 cup orange juice 4-1/2 teaspoons olive oil 1 tablespoon white wine vinegar 1 tablespoon honey 1/2 teaspoon Dijon mustard 1/4 teaspoon ground ginger 1/4 teaspoon grated orange peel 1/8 teaspoon salt In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well.
ORANGE GINGER VINAIGRETTE:
1/4 cup orange juice
4-1/2 teaspoons olive oil
1 tablespoon white wine vinegar
1 tablespoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon ground ginger
1/4 teaspoon grated orange peel
1/8 teaspoon salt
In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well.
Reviewed on Jun. 26, 2011 by OmaZona
Please provide the recipe for the orange ginger vinaigrette-it is missing from the recipe
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