Dr. Andrew Weil’S Favorite Low-Fat Salad Dressing

1. If using the crushed garlic, stir it with the vinegar in a very small bowl before tossing it in with the greens.

2. Toss salad greens in a serving bowl with just enough seasoned rice wine vinegar to coat them lightly.

3. Toss in the dark-roasted sesame oil and serve.

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Nutrient	Quantity
Total fats	4.5 g
Energy	39.78 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0135 g
Fatty acids, total saturated 20:1	0.009 g
Fatty acids, total saturated 16:1 undifferentiated	0.009 g
Total lipid (fat)	4.5 g
Fatty acids, total saturated 16:0	0.4005 g
Choline, total	0.009 mg
Fatty acids, total saturated 18:0	0.216 g
Fatty acids, total saturated 18:1 undifferentiated	1.7685 g
Fatty acids, total saturated 18:2 undifferentiated	1.8585 g
Fatty acids, total polyunsaturated	1.8765 g
Phytosterols	38.925 mg
Vitamin K (phylloquinone)	0.612 g
Fatty acids, total saturated	0.639 g
Fatty acids, total monounsaturated	1.7865 g
Vitamin E (alpha-tocopherol)	0.063 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
sesame oil	1 teaspoon	39.78	0	4.5
Garlic Clove	1	0	0	0
rice wine vinegar	1 tablespoon	0	0	0