Try this Marjoram-Scented Red Bell Pepper Dressing recipe, or contribute your own.
Suggest a better descriptionStrain the lime juice into a large mixing bowl with the vinegar. Add shallots and slowly whisk in both oils. Add remaining ingredients and allow the herb to infuse for 10 to 15 minutes before serving. * Source: Ian Harrison, Greenfield, Indiana * Published in: The Herb Companion - February/March 1993 * Typed for you by Karen Mintzias
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Serving Size: 1 Batch (305g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 1242 | ||
Calories from Fat: 1162 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 129.1g | 172 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 73.7g | ||
Polyunsanturated Fat 37.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.8mg | 1 % | |
Potassium 562.9mg | 15 % | |
Total Carbohydrate 20.2g | 6 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 16.1g | ||
Protein 7.3g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1242
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