Nutty-Lime-Vinaigrette Dressing/Dip

Posted January 29th, 2013 by Nanette Heffernan. Comment (0).

Once again, I’d like to thank the new “Likes” this month with a delicious vegan recipe that has helped me stay meatless . This can be used as a dip (by adding extra nuts) or as a salad dressing (by using less nuts). Only 90 calories per half cup and it keeps in the refrigerator for 3weeks!

Makes 1 Quart:
3 roasted poblanos (don’t worry, they’re not spicy)
¾ cups sliced almonds (1 cup for dip)
¼ cup sesame seeds (1/3 cup for dip)
½ cup granulated sugar
¾ cup lime juice
¼ cup garlic, minced
¼ cup shallots, minced
1 ½ cup rice wine vinegar
1 ½ teaspoon salt

  1. Blacken the poblano peppers in the broiler. Let cool and then peel the skin from the peppers.
  2. Cut peppers in half and remove the seeds and veins.
  3. Toast almonds and sesame seeds separately in a skillet, stirring constantly until lightly browned. Cool slightly.
  4. Combine all ingredients in a blender and process until smooth.


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