Melon-Orange Vinaigrette

 
1 cup cantaloupe, cut into cubes
2/3 cup orange juice
2/3 cup cider vinegar or white wine vinegar
1/3 cup unbleached cane sugar
1/2 t. salt
1/4 t. ground ginger
 

In a blender or food processor, combine all of the ingredients, and process for 1-2 minutes or until smooth and creamy. Store in an airtight container in the refrigerator. Use as a dressing for salads or fruit, or to add flavor to grains or vegetables.

Yield: 2 cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett