Honey cumin chiquita banana vinaigrette

Yield: 1 cup

Measure 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

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

Similar recipes