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

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