Recipe Summary
Prep time:
5 mins
Yield: 4 servings
Apricot Vinaigrette
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
2. The vinaigrette will keep stored in the refrigerator for up to one week.
Serving Size: 2 tablespoons
Number of Servings: 4
Per Serving
- Calories
- 25
- Carbohydrate
- 3 g
- Fat
- 1 g
- Fiber
- 1 g
- Protein
- 0 g
- Saturated Fat
- 1 g
- Sodium
- 148 mg
