Spicy Peanut Butter Dressing Recipe

3 tablespoons peanut butter, at room temperature
1/4 cup water
1 garlic clove, minced or pressed
1/2 to 1 fresh chile, minced, seeds removed for a milder "hot"
2 tablespoons cider or rice vinegar
1 tablespoon honey
1 tablespoon soy sauce
1/4 cup diced tomatoes
2 teaspoons grated fresh ginger root
2 tablespoons chopped fresh cilantro
2 teaspoons fresh lemon juice

Instructions
In a blender, puree all of the ingredients until smooth and creamy. Serve chilled on fresh young spinach with mung sprouts and grated carrots or your choice of salad greens. This dressing will keep for 2 or 3 weeks tightly sealed and refrigerated. If it separates, shake it well until blended.

Yield: about 1 cup

From: Moosewood Restaurant Low-Fat Favorites