Apricot Vinaigrette

This recipe serves:  4 8

1 1/2 tablespoons fresh lime juice
1 tablespoon minced shallots
1 teaspoon minced ginger root
2 apricots, peeled and pitted
1 1/2 tablespoons light, canned coconut milk
salt to taste
freshly ground black pepper
1. Place all of the ingredients in a blender and puree.

2. The vinaigrette will keep stored in the refrigerator for up to one week.

Serving Size: 2 tablespoons

SEE ALL THE FACTS

• Print this recipe
• Email to a friend