1-1/2 tablespoon fresh lime juice
1 tablespoon minced shallots
1 teaspoon minced ginger root
2 apricots peeled and pitted
1-1/2 tablespoon light canned coconut milk
Salt to taste
Freshly ground black pepper
Place all of the ingredients in a blender and puree.
The vinaigrette will keep stored in the refrigerator for up to one week.
Recipe makes 48 servings.
Serving size: 2-tablespoons
Calories: 25; Total Fat: 1g; Saturated Fat: 1g; Cholesterol: 0mg Protein: 0g; Carbohydrate: 3g; Sodium: 148mg Fiber: 1g
Did You Know?
- Limes are packed with vitamin C and were eaten on ships to prevent scurvy, a disease caused by that vitamin deficiency.
- Ginger is used in Asian medicine to treat stomach aches, nausea, and diarrhea.
- Three medium apricots contain about 50 calories.
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