Mango-lime Vinaigrette

This is from the fun-loving vegan Native Food's Cookbook


1 c. chopped fresh or frozen mango
1/2 c. safflower or sunflower oil
1/4 c. maple syrup
1/4 c. lime juice
1 T. rice vinegar
1 1/2 tsp sea salt
1 1/2 tsp grated fresh ginger

puree in blender.  

Quick Carrot-Ginger Salad Dressing

In blender:
1 c. sliced carrots
1 small shallot, sliced
1 2-in. piece fresh ginger, peeled and sliced
1/4 c. white miso (in the refrigerated section)
2 T. rice vinegar
3/4 t. toasted sesame oil


Gradually add and blend until nearly smooth: 
1/3 c. canola oil.
Add up to 2 T. water if necessary.