Green tea on your salad? Yes, it makes a great base for this Asian-style dressing, which lets you duplicate the flavor of restaurant salads at home without all the extra salt. Toss the dressing with a variety of salad greens and raw vegetables for a side salad or add grilled chicken, shrimp, or lean beef strips for an entrée.

　　

Ingredients

Serves 4; 2 tablespoons per serving

　　1/3 cup boiling water

　　1 single-serving bag of green tea

　　2 tablespoons plain rice vinegar

　　1 tablespoon dry-roasted sesame seeds

　　1 teaspoon minced peeled gingerroot

　　1 medium garlic clove, minced

　　1/2 teaspoon toasted sesame oil

　　

Step 1

Pour the boiling water into a small bowl or other container that will hold at least 1 cup of liquid. Add the tea bag and let it steep for 1 minute. Discard the tea bag. Let the tea cool for 10 to 15 minutes.

　　

Step 2

Whisk in the remaining ingredients. If not using right away, cover and refrigerate for up to three days.

　　

Nutrition Information

Step 3

(Per serving)

　　

Step 4

Calories: 22

　　

Step 5

Total fat: 2.0g

　　

Step 6

Saturated: 0.5g

　　

Step 7

Trans: 0.0g

　　

Step 8

Polyunsaturated: 1.0g

　　

Step 9

Monounsaturated: 1.0g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 2mg

　　

Step 12

Carbohydrates: 1g

　　

Step 13

Fiber: 0g

　　

Step 14

Sugars: 0g

　　

Step 15

Protein: 1g

　　

Step 16

Calcium: 3mg

　　

Step 17

Potassium: 21mg

　　

Dietary Exchanges

Step 18

1/2 fat

　　American Heart Association Low-Salt Cookbook, 4th Edition