For a picnic, I was preparing a pasta salad when I realized I was out of dressing. Extra virgin olive oil was all I had. That was all I used, along with some salt. This approach was far superior. When they discovered that the only ingredient in this salad was oil, everyone demanded the recipe. Please give it a go this way; if not, you may always add vinegar or whatever. I don’t believe you will, though.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 cup rice milk
- 1 carrot, shredded
- ΒΌ cup ice cubes, or as desired
- 1 tablespoon honey, or to taste
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
Instructions
- Blend rice milk, carrot, ice cubes, honey, cinnamon, and nutmeg in a blender until smooth, at least 45 seconds. Strain milkshake through a fine-mesh strainer into a cup 2 times to catch any carrot lumps.
- Any variety of milk can be substituted for the rice milk.