Use this creamy orange-flavored dressing to top just about any green salad. I like it tossed with chopped Napa cabbage, green onions, and mung bean sprouts. It's also delicious served with a fresh leaf lettuce salad with roasted beets and chopped toasted almonds.
Ingredients
1 medium
oranges
peeled and seeded
1 tablespoons
chopped
fresh ginger
¼ cups
creamy roasted almond butter
3 tablespoons
brown rice vinegar
1 teaspoons
raw honey
¼ teaspoons
sea salt
6 tablespoons
extra virgin olive oil
