Tuesday, 21 April 2015

A bright spark of summer any time of year recipe: Asian Ginger-Carrot dressing

Posted By Kyle J. Norton
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.

Holiday collection by ATCO blue fame collection

Here's a healthier take on flavorful dressing found in salads restaurants across North America.
3 tsp. finely shredded carrot
3 tsp. mirin (sweet rice wine)
1/4 cup minced peeled fresh ginger
1/4 cup lower sodium soy sauce
2 tsp. rice vinegar
Combined all ingredients in a medium bowl, stirring with a whisk. Store, covered in refrigerator for up to 3 days. Yield about I cup. Serving size: 2 tsp.

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