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Ingredientes
- 1 x Shallot, finely minced
- 1/2 c. Boysenberry vinegar
- 1/4 c. Walnut oil
- 1/4 c. Safflower oil
- 1/2 tsp Dry mustard
- 1/2 tsp Dry tarragon
- 1/2 tsp Salt
- 1/4 tsp Freshly grnd pepper
Direcciones
- Combine all ingredients; mix well.
- Makes 1 c.
- Note: If using greenbeans, snow peas, broccoli or possibly carrots, blanch in boiling water for 3 to 4 min or possibly till tender-crisp; refresh under cool running water, pat dry and marinate for a few hrs. To use as a salad dressing for Belgian endive, watercress or possibly Boston lettuce, stir in 1/4 c. whipping cream, pour over greens and toss; serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 235g | |
| Calories 993 | |
| Calories from Fat 965 | 97% |
| Total Fat 109.14g | 136% |
| Saturated Fat 8.36g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1198mg | 50% |
| Potassium 107mg | 3% |
| Total Carbs 1.74g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.5g | 0% |
| Protein 0.24g | 0% |
