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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 8.6
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 243.2 mg
  • Total Carbs: 1.4 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.5 g

View full nutritional breakdown of Asian Mustard Vinaigrette calories by ingredient
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Asian Mustard Vinaigrette

Submitted by: VENUSZE

Introduction

This is great on rice, beans and raw chopped veggies like carrots, snap peas, pea sprouts, cherry tomatoes, cerely and persian cucumbers. I use a brown and white rice with butter beans and then top with the chopped veggies. Next I pour the dressing on top. This is great on rice, beans and raw chopped veggies like carrots, snap peas, pea sprouts, cherry tomatoes, cerely and persian cucumbers. I use a brown and white rice with butter beans and then top with the chopped veggies. Next I pour the dressing on top.
Number of Servings: 4

Ingredients

    2 tablespoons apple cider vinegar (I use Bragg's)
    2 tablespoons water
    1 tablespoon low sodium tamari sauce
    1 tablespoon Annie's Horseradish Mustard
    You can add a few drops of agave nectar if you like (this is not included in the nutrition calculations)

Tips

I use this on a rice, bean and raw veggie dish. To make this dish, I use two frozen bags of rice (I use one brown and one white sometimes, but you can use any grain you like). I open one can of Eden no salt butter beans and rinse well. I heat the rice, stir in the butter beans and top with veggies of choice. I usually use slice snap peas, baby carrots, and tomatoes as a base. From there I add whatever sounds good, including pea sprouts, cucumbers and celery. I think the trick is to cut the veggies small, whether slicing or cubing. I then pour dressing on top, to taste. This makes two big lunches or dinners or four smaller servings. If traveling, I use one bag of rice and mix the rice, beans and vinegar together and put in a tupperware. I bring whole baby carrots, snap peas and cherry tomatoes with me and eat the rice/bean combo and the veggies as is (I think they keep better when not chopped)


Directions

Place ingredients on counter
Take out a small leak proof tupperware container with a lid and a tablespoon
Place vinegar, water, tamari and mustard in container
Put lid on and shake well
That's it!

Serving Size: 4 servings (makes approx a quarter cup)






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