Carrot Ginger Dressing

½         pound carrots, about 4 medium carrots

2          ounces fresh ginger, about two 2-inch pieces

½         medium orange, about 3 ounces, peeled

¼         lemon, peeled

1          large garlic clove

2          tablespoons rice vinegar

1          tablespoon reduced-sodium soy sauce

4          teaspoons sesame oil

1          tablespoon honey

¼         cup water

            pinch sea salt

Nutritional information per serving (2 tablespoons):
Calories 58 (64% from fat) • carb. 5g • pro. 0g
• fat 4g • sat. fat 1g • chol. 0mg • sod. 66mg
• calc. 11mg • fiber 1g

Notable nutrients based on daily percentages:
Vitamin A 59%  • Beta Carotene 1451mcg

1. Turn the Cuisinart^® Compact Juice Extractor on and juice the carrots, ginger, orange and lemon. Reserve juice and pulp.

2. In the bowl of a Cuisinart^® Food Processor fitted with the chopping blade, process the garlic until finely chopped. Add all of the extracted juice, 3 tablespoons of the mixed pulp, and the remaining ingredients. Process until completely combined. Adjust seasonings to taste.