Yield: 1 cup
|1 medium||Ripe banana|
|2 tablespoons||Sherry wine vinegar|
|1 tablespoon||Grainy mustard|
|1 tablespoon||Roasted ground cumin|
|¼ teaspoon||Sea salt|
|⅛ teaspoon||Fresh cracked black pepper|
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