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Ingredientes
- 1 lrg shallot finely chopped
- 1 Tbsp. Dijon mustard
- 1/4 c. balsamic vinegar
- 3/4 c. extra virgin olive oil
- 1 x seedless skinless cucumber halved lengthwise, and cut into 1/4" half-moons
- 1 bn fresh dill trimmed, chopped Lightly-toasted fennel seeds to taste
- 1 x serrano chile seeded, minced
- 1 pt grape tomatoes
Direcciones
- Put shallot, mustard, and vinegar in a blender, and blend. With the motor running, slowly drizzle in oil. Toss cucumber and dill in the vinaigrette with fennel seeds and chile. Mix in the tomatoes.
- This recipe yields 2 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 4 servings | |
| Calories 379 | |
| Calories from Fat 360 | 95% |
| Total Fat 40.72g | 51% |
| Saturated Fat 5.61g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 48mg | 2% |
| Potassium 78mg | 2% |
| Total Carbs 3.81g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.98g | 2% |
| Protein 0.49g | 1% |
