Honey cumin chiquita banana vinaigrette
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Ripe banana |
| ½ | cup | Water |
| 2 | tablespoons | Sherry wine vinegar |
| 1 | tablespoon | Grainy mustard |
| 1 | tablespoon | Honey |
| 1 | tablespoon | Roasted ground cumin |
| ¼ | teaspoon | Sea salt |
| ⅛ | teaspoon | Fresh cracked black pepper |
Directions
By Tracy Pikhart Ritter: "The banana imitates the texture and viscosity of oil, and creates a flavorful dressing that is delicious on mixed greens or cold steamed vegetables." Place the ingredients in the order given in a blender. Blend on high speed for 1 minute until creamy and smooth. Refrigerate for 1 hour before using.
Serving size = 2 tablespoons 27 CALORIES, 0.4g FAT, 0mg CHOLESTEROL, 101.4mg SALT
From "Eat More, Weigh Less" by Dr. Dean Ornish, 1993, HarperCollins books, ISBM 0-06-016838-2 (cloth).
Reproduced for you by Iris Grayson, hopefully error-free.
Submitted By IRIS GRAYSON On 04-22-95
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