Low-Calorie Ginger-Lime Vinaigrette Dressing Recipe
When we order a salad in a restaurant, don't we expect that it will be a healthy, a low-calorie choice? Why then do most salads that you order in a restaurant or fast food chain end up being anything but? Well, how about you check the calorie count before you spread your dressing and then after. There's a big difference, isn't there? That's because most salad dressings, especially the heavier ones like ranch and Caesar dressing, are way more calories than that of even many main courses. But, even a vinaigrette dressing, particularly when served at most restaurants is often tampered with so much that the calorie count is through the room. Even when you buy a bottle of salad dressing in a grocery store you're bound to get something that's full of chemicals, preservatives and hidden fat and calories that you can easily avoid by making your own at home. That's when our tasty, tangy, vegan-friendly ginger-lime vinaigrette comes in. It's simple and easy to make, but much more exciting and elaborate in ingredients and taste that that of your average balsamic vinegar and olive oil blended dressing. With this recipe, you can create an excellent all-purpose Asian-style salad dressing. Plus, it's equally good for dressing a salad as it is for topping a fish fillet or scallops, goosing a grilled steak, or marinating a chicken before roasting. No matter your choice, you'll be licking your fingers and savoring every drop.
Makes about 1/2 Cup
You'll Need
Juice of 2 limes
1⁄2 Tbsp fresh ginger, peeled and minced or grated
1⁄2 Tbsp minced jalapeño
1 clove garlic, minced
1 Tbsp honey
1 Tbsp sesame oil
3 Tbsp canola or vegetable oil
Salt and black pepper to taste
How to Make It
- Combine the lime juice, ginger, jalapeño, garlic, and honey in a mixing bowl.
- Slowly drizzle in the oils, whisking constantly.
- Season with a good pinch of salt and pepper.
Eat This Tip
Just like all our recipes, this one is adaptable. If the combo of ginger and jalapeño is too much for you, swap it out with your favorite pepper of choice. Morally opposed to honey? Reach for agave.
This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!
