Friday, November 9, 2007

Wasabi Ginger Dressing

I don’t normally eat low-fat, but when I can save a few calories without skimping a bit on flavor I am all for it.

¾ cup (6 ounces or 200 millilitres) fat-free Italian dressing
1-2 teaspoons wasabi paste (1 tsp adds flavor, 2 adds some heat)
1 one inch piece fresh ginger (about the thickness of a finger), peeled and roughly chopped
1 tablespoon low-sodium soy
1 teaspoon sesame oil
Toasted sesame seeds (optional)

1) Whiz all ingredients, except sesame seeds in a blender or small food processor. Pour into a jar, sprinkle in sesame seeds to your liking, screw the lid on and store in the fridge until ready to use (keeps for up to a week).

Try This: Drizzle over cooked and cooled beets.

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