Creamy Cucumber Vinaigrette

Our stupid fridge started freezing everything. We figure it’s because we put the milk on the top shelf, on its side (they’re the little soy-milk quarts, with the plastic screw-top). In pulling the milk out, if you’re not careful, you end up brushing up against the temperature control knob. Of course, coming out of the fridge is just the direction to spin things towards freezing. Also, of course, you’re not likely to notice. Out of necessity (and a truly annoying refrigerator), invention is born!

We took our frozen cucumber and set it out on the counter, hoping that it would be somewhat salvageable when it thawed out. No such luck. It did, however, turn into a great ingredient for salad dressing!

Creamy Cucumber Vinaigrette

  • 1 cucumber, cut into chunks
  • 1 whole onion, cut into chunks
  • 1 Tbsp mustard
  • 1 “brick” silken tofu
  • 1 cup cider vinegar
  • 1/2 cup extra virgin olive oil
  • 1/8 cup lime juice
  • pinch salt
  • black pepper
  1. Blend until creamy
  2. Jar

It’s fresh, creamy, tasty … and sort of foamy. It’s a wee bit strange (with the foaminess), but it works nicely, and saves on us having to go buy anything. A definite plus, and a tasty addition to lunch!

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