Pecan Vinaigrette
Prep time:
Cook time:
Total time: 20 minutes
Yield: Makes 3 1/2 cups
From Chef Mark Reinfeld's menu for A Holiday Vegan Feast:
- Spinach Stuffed Mushrooms
- Organic Mixed Green Salad with Toasted Pecan Vinaigrette
- Blue Corn Crusted Tempeh with Shiitake Mushroom Gravy
- Acorn Squash with Wild Rice Pilaf
- Cranberry Sauce (no recipe)
- Pumpkin Pie with Dairy-Free Maple Whip
From the December 13, 2008 episode.
Categories:
Ingredients
- 1 cup water
- 1 cup pecans, toasted
- 1/2 cup safflower or sunflower oil
- 1 tablespoon maple syrup or agave nectar
- 5 teaspoons apple cider vinegar, raw
- 1 tablespoon soy sauce, or to taste
- 1/4 teaspoon garlic, minced (optional)
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Instructions
- 1. Place all ingredients in a blender and blend until smooth.
- 2. Serve with a large organic mixed green salad with all of your favorite veggies such as tomato, cucumber, grated carrots, red onion slices, olives and more.
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
