| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Salad dress, Vegan, Vegetarian | 1 | servings |
INGREDIENTS
| 1 | c | Water |
| 1/3 | c | Dried apricots |
| 1/2 | c | Fresh lime juice |
| 3 | tb | Champagne wine vinegar; or other light vinegar |
| 1/2 | Serrano pepper; minced | |
| 1 | ts | Fresh ginger; minced |
| 2 | tb | Honey |
| 1/2 | ts | Sea salt |
INSTRUCTIONS
Makes 1 1/2 cups. Serving size is 2 tbsp. Heat the water to a simmer. Add the apricots. Let set for 15 minutes, or until soft. Drain and cool. In a blender, combine the apricots with all the remaining ingredients and blend until smooth. Store in an airtight container in the refrigerator for up to 1 week. Per serving: 284 Calories; less than one gram Fat (1% calories from fat); 3g Protein; 78g Carbohydrate; 0mg Cholesterol; 957mg Sodium Food Exchanges: 1/2 Vegetable; 2 1/2 Fruit; 2 1/2 Other Carbohydrates NOTES : This is perfect for crunchy greens like romaine, Napa cabbage, and iceberg lettuce. you can also make this dressing with fresh stone fruit like peach, nectarines, and apricots. Recipe by: The Millennium Cookbook Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Jan 11, 1999, converted by MM_Buster v2.0l.
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