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Ingredientes
- 1/2 c. extra virgin olive oil
- 1/2 c. peanut oil
- 1/2 c. red wine vinegar
- 1 teaspoon sugar
- 1 teaspoon grnd fennel
- 2 tbsp. lemon juice
- 1/8 c. dry parsley
- Salt and pepper to taste
- 1 tbsp. dry mustard
Direcciones
- Blend oils and vinegars. Add in a little sugar, mustard and fennel; add in lemon juice, parsley, salt and pepper. Leave in refrigerator. Keeps well.
- Good for Greek salads, spinach salads, Italian tomato salads.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 6 servings | |
| Calories 328 | |
| Calories from Fat 319 | 97% |
| Total Fat 36.11g | 45% |
| Saturated Fat 5.54g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 31mg | 1% |
| Potassium 25mg | 1% |
| Total Carbs 1.42g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.85g | 1% |
| Protein 0.17g | 0% |
