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Carrot Ginger Dressing

Serves: 5
Total Calories: 210
Yield: 1 Cup

Ingredients

1 large carrot
1 inch piece fresh peeled ginger (about 1 tsp)
1 very small shallot or half a regular sized one
4 tablespoons unseasoned rice vinegar
1 tablespoon honey
1/2 teaspoon salt
1/2 cup canola oil

Directions:

Puree carrot, ginger, and shallot in a food processor. Add the rice vinegar, honey, and salt. Blend very well. Add canola oil in two batches. Blend. Store in refrigerator.

Tip
Try over steamed vegetables and chicken with brown rice or noodles.

Nutritional Facts:

Serves: 5
Total Calories: 210
Calories from Fat: 192

This Carrot Ginger Dressing recipe is from the Whole Foods Allergy Cookbook Cookbook. Download this Cookbook today.


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