Magazine article Sunset

Oil-Free and Low-Calorie Salad Dressing Alternatives

Magazine article Sunset

Oil-Free and Low-Calorie Salad Dressing Alternatives

Article excerpt

They make use of Asian seasonings: plum jam, hoisin sauce, preserved ginger ASIAN SEASONINGS that are thick and virtually oil-free often make ideal bases for light salad dressings. In hoisin sauce, preserved ginger, and plum jam (a subtle variation on Asian plum sauce), the "cling" needed to coat vegetables derives from sugar or a little cooked starch. This ends up being much less caloric than the oil used in a traditional vinaigrette.

Try the seasonings in salads tailored to complement their flavors.

Peking Spinach Salad

12 won ton skins (each about 3 in. square) 1 1/2 quarts (about 3/4 lb.) lightly packed spinach leaves, rinsed and crisped 1/4 pound mushrooms, rinsed, and sliced thin if large 3/4 cup shredded carrots 3/4 cup lightly packed, coarsely chopped fresh cilantro (coriander) sprigs 2 medium-size (about 1/3 lb. total) firm-ripe red-skinned plums, pitted and sliced thin Plum dressing (recipe follows)

Quarter won ton skins and lay them flat on a greased 12- by 15-inch baking sheet; spray or brush with water. Bake in a 500 [degrees] oven until golden, about 3 minutes; watch carefully.

Place spinach in a large bowl and arrange won tons, mushrooms, carrots, cilantro, and plums on top. At the table, mix gently with dressing. Serves 8. Per serving: 92 cal.; 3.2 g protein; 0.4 g fat (0 g sat.); 21 g carbo.; 172 mg sodium; 0 mg chol.

Plum dressing. In a bowl, whisk 1/3 cup plum jam, 1 tablespoon soy sauce, 3 tablespoons lemon juice, and 1/2 teaspoon ground cinnamon.

Green and White Sesame Salad 3 tablespoons sesame seed 2/3 pound slender green beans, ends trimmed 1 pound slender asparagus, tough ends trimmed 3/4 pound jicama, peeled and cut into long matchsticks 1/3 cup seasoned rice vinegar (or distilled white vinegar plus 1 teaspoon sugar) 1 tablespoon each sugar, hoisin sauce, and Dijon mustard

Place sesame seed in a 10- to 12-inch frying pan over medium-high heat and shake the pan often until seed is golden, 2 to 4 minutes. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.