About this recipe:A vegan vinaigrette that goes great with spinach or other greens on a hot summer's day. Also works well with pasta and grilled vegetable salads.
1 small banana, thinly sliced
1/2 cup orange juice
1 tablespoon lime juice
1/2 jalapeno pepper, seeded and minced
1/4 teaspoon sesame oil
1 teaspoon rice wine vinegar
1 teaspoon minced fresh ginger root
1 pinch salt and pepper
Directions Prep:5min › Ready in:5min
Combine banana, orange juice, lime juice, jalapeno, oil, vinegar, ginger and salt and pepper in a blender or food processor and puree until smooth. Transfer to a container with a tight lid, cover, and refrigerate until ready to serve. Shake before serving.