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RECIPESSalad Dressings pg 2 >  Mango Vinaigrette


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by Ellen Haas

Serving size: 2 tablespoons
Serves: 4


• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon minced shallot
• 1 teaspoon minced ginger
• 1/4 mango, peeled and pitted
• 1 1/2 tablespoons canned light coconut milk
• salt and freshly ground black pepper to taste

Cooking Instructions
Place all the ingredients in a blender and puree. (The vinaigrette can be stored in the refrigerator for a day or two.)

Nutrition Information
Per Serving: Calories 25; Fat 1 g; Protein 0 g; Sodium 148 mg; Carbohydrate 4 g; Fiber 0 g; Saturated Fat 1 g

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