PAPAYA MANGO VINAIGRETTE
This recipe is from “150 Vegan Favorites.” This fruity dressing adds a taste of the tropics to the salad venue. The riper the fruit, the sweeter the dressing.

1 lg. mango, peeled, pitted, diced
1 lg. papaya, peeled, seeded and diced
1/3 C. canola oil
¼ C, apple cider vinegar
1 Tbsp. honey or brown rice syrup
½ tsp. white pepper
¼ tsp. salt

1. Place all the ingredients in a food processor fitted with a steel blade or in a blender and process until smooth, 5 to 10 seconds.
2. Pour into a serving container. To serve, drizzle over the tossed green salad. Refrigerate remaining dressing.

Yield: 2 cups