Mango Chutney Vinaigrette
- 3 Tbsp mango chutney, chopped 45 mL
- 1 Tbsp canola oil 15 mL
- 1 Tbsp sherry vinegar 15 mL
- 1 Tbsp sodium reduced soy sauce 15 mL
- 1. Combine chutney, canola oil, vinegar and soy sauce in a small bowl.
1/3 cup (75 mL)
Per 1 Tbsp (15 mL)
|Total Fat||3 g|
|Saturated Fat||0.3 g|
Fresh Lemongrass Marinade
Canola is the perfect oil for our Asian marinade, stable enough to stand up to the high heat of the grill.