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Strawberry Habanero VinaigretteHere’s a great little healthy, homemade, and EASY salad dressing I discovered from Cece Loessin (vegan pastry chef at Green Cuisine in San Antonio). I met her at the vegan cooking class that I attended a couple of weeks ago as she was one of the instructors.  She has a pretty neat blog with a lot of delicious-looking recipes (this was the first one I have tried, and it is pretty awesome):

Strawberry Habanero Vinaigrette

  • 1/2 cup strawberries pureed (frozen or fresh)
  • 1 tsp. salt
  • 2 Tbsp. fresh parsley
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1/2 cup fresh lemon juice
  • 1 habanero, seeded

In a food processor or blender, combine all of the ingredients.  Blend on high for one minute.  Serve fresh, or store in an air tight container in the refrigerator for up to one week.


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