JAPANESE-STYLE SESAME GINGER DRESSING
2 1/2 tablespoons soy sauce, preferably low sodium
2 tablespoons sesame tahini
1/2 tablespoon rice vinegar
3/4 teaspoon sesame oil
1/4 teaspoon ground ginger
2 tablespoons water
2 1/2 tablespoons peanut or vegetable oil
1-2 tablespoons granular Splenda or equivalent liquid Splenda, to taste
Whisk everything well in a small bowl. Store in the refrigerator and stir well before serving.
Makes 1/2 cup dressing
Do not freeze
With granular Splenda:
Per Tablespoon: 68 Calories; 7g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb
Per 2 Tablespoons: 136 Calories; 13g Fat; 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2.5g Net Carbs
With liquid Splenda:
Per Tablespoon: 67 Calories; 7g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb
Per 2 Tablespoons: 133 Calories; 13g Fat; 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
This is my friend Nancy's tweaked version of a recipe from one of Karen Barnaby's cookbooks. Adjust the sweetener to taste, but Nancy I both prefer the full amount. This is a smaller batch of dressing than in Karen's cookbook, but you could easily double it.