Carrot Ginger Dressing

When my son was diagnosed with food allergies, I looked (and bought) lots of cookbooks. So many of them had really nasty recipes. Then, I found this one. I, literally, almost cried after I made the black beans recipe; I didn’t have to make two dinners every night anymore because Cybele’s stuff is so tasty that even my husband agreed to eat the allergy-free food (she even has a blog that has great recipes, too). I made this salad dressing from her book last week–it’s good on salads or with steamed vegetables over wheat or rice noodles.

Carrot Ginger Dressing
The Whole Foods Allergy Cookbook

1 large carrot
1 inch piece fresh peeled ginger1 very small shallot, or half a regular-sized one
4 T unseasoned rice vinegar
1 T honey
1/2 t salt
1/2 c safflower oil (I use canola)

Puree carrot, ginger and shallot in food processor. Add rice vinegar, honey, and salt. Blend very well. Add safflower oil in two batches. Blend. Store in refrigerator