| 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.
A Message from our Provider:
“Don’t confuse God’s patience with his final response”