Instructions: Combine all the ingredients in a small bowl, and whisk together until emulsified.

Cuisine: "Vinaigrette Based"

Yield: 1/3 cup

Serving Ideas : Try this one banana, mango and avocado salad; Boston lettuce, purple grapes and pine nuts; pear, raisins, red radishes and pecans; couscous with blueberries, dates and toasted almonds.

NOTES : sauces for veggies? how about this one. its fat free. and what could be easier?

we have lemonade in the summer. just reserve some concentrate for a sauce.

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