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Vegan Recipes/ Vegetarian Recipes


Mid-spring is that in-between time of year when the produce offerings are beginning to transition from the first blossoms of spring vegetables that are now growing a bit weary to that period of waiting for the summer bounty to ripen. Now is the perfect time to ignite your kitchen genius, serve that simple salad, but dress it up with something novel that punctuates the greens with flavors that sparkle. Maybe you'll fall in love with salad all over again. A delicately sweet blend with the pungent zap of fresh ginger, this delightful dressing adds special vigor to spinach salad, fruit salad, or green salads that include tidbits of fresh fruits. In winter, when navel oranges are in season, I make a point of keeping a few on hand for this dressing. However, the juicy nature of Valencias, makes them equally appealing.

CASHEW ORANGE GINGER DRESSING

Yield: about 2 cups

    1 rounded cup chopped Valencia or navel oranges
    1/2 cup raw cashews
    1/2 cup water
    3 tablespoons plus 1 teaspoon seasoned rice vinegar
    2 tablespoons peeled and chopped fresh ginger
    1 clove garlic
    1/2 teaspoon salt
    1/4 teaspoon freshly ground pepper

  1. Combine all the ingredients in the blender and blend for 1 to 2 minutes or until the dressing is smooth and creamy.
  2. Using a funnel, pour the dressing into a narrow-neck bottle for easier serving. Serve at once or thoroughly chilled. Stored in a covered container in the refrigerator, Cashew Orange Ginger Dressing will keep for one week.

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