1/4 c. extra virgin olive oil
1/4 c. apple cider vinegar
1/4 c. lime juice
4 t. white miso
1 T. chopped fresh cilantro
2 t. grated lime zest (about 2 limes)
2 cloves minced garlic
1 t. honey
1/2 t. sea salt
In a blender, combine all ingredients and blend until smooth. Pour into a covered container and refrigerate 1 hour. Serve cold or at room temperature.
Serve with Mesa Verde Salad or any mixed green salad.
Makes 1-1/4 c.
From Eco-Cuisine, p. 72.
No comments:
Post a Comment