Try this Chopped Vegetable Salad recipe, or contribute your own.
Suggest a better descriptionIn the bowl of a food processor fitted with a steel blade, combine the mustard paste, salt and pepper. Pulse the mixture together briefly. Then add the vinegar a little at a time. While continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy, mayonnaise-like emulsion. At this point, the dressing can be refrigerated for up to 1 week. When ready to serve, stir in the chili sauce, watercress, and bacon to complete the classic "21" Lorenzo Dressing. Put the remaining salad ingredients in a large bowl and toss with the dressing. This recipe yields 4 to 6 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B34 broadcast 01-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-12-1998 Recipe by: Michael Lomonaco
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Serving Size: 1 Serving (72g) | ||
Recipe Makes: 4 servings | ||
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Calories: 170 | ||
Calories from Fat: 163 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.1g | 24 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.4mg | 0 % | |
Potassium 99.9mg | 3 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 1.1g | ||
Protein 0.4g | 1 % | |
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: 170
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