I’ve gotten in to making my own salad dressings and marinades lately in an attempt to make something with much less added sugar and sodium.
The 2010 Dietary Guidelines for Americans recommends limiting sodium to less than 2,300 mg a day (1,500 mg if you’re age 51 or older, black, or have high blood pressure, diabetes or chronic kidney disease). The average American is actually getting around 3,400 mg per day — way over the recommended amount — and processed foods (like store-bought salad dressings) are very much a culprit.
This Sesame Ginger Vinaigrette recipe was created by Martha Rose Shulman, author of The Very Best of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com
Ginger has many medicinal properties, including acting as anti-inflammatory and easing nausea or mild stomach discomfort.
Here’s the original recipe:
- 1 garlic clove, finely minced or puréed
- 1 teaspoon finely minced ginger
- 3 tablespoons rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon brown sugar or agave nectar
- 5 tablespoons canola oil or light sesame oil
- 2 tablespoons sesame oil
- 1 tablespoon toasted sesame seeds
1. Place all of the ingredients in a minichop or blender (because the amounts are small, I prefer a minichop) and blend until homogenized.
Yield: Makes 2/3 cup.
Advance preparation: This dressing keeps for several days in the refrigerator.
Nutritional information per 2 tablespoons: 177 calories; 2 grams saturated fat; 6 grams polyunsaturated fat; 11 grams monounsaturated fats; 0 milligrams cholesterol; 1 gram carbohydrates; 0 grams dietary fiber; 58 milligrams sodium (does not include salt to taste); 0 grams protein