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Suggest a better descriptionCoddle the egg by placing it in a bowl of very hot tap water. Let it stand for about 15 minutes. Place all ingredients in a food blender and mix very well. This recipe will make 3/4 cup of dressing. Comments: I do many variations on this dressing, such as adding oregano now and then. You can have some fun with your herb ideas as well. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-31-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-28-1994 Recipe by: Jeff Smith
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Serving Size: 1 Serving (183g) | ||
Recipe Makes: 1 | ||
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Calories: 402 | ||
Calories from Fat: 299 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.2g | 44 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 22.4g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 416.1mg | 14 % | |
Potassium 146.9mg | 4 % | |
Total Carbohydrate 17.8g | 5 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 16.5g | ||
Protein 7.7g | 11 % | |
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: 402
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