Fresh and clean salad topper
In a medium bowl, combine the rice wine vinegar, orange juice, lemon juice, honey, shallot, orange zest, Dijon, lemon zest and garlic, and season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Whisk to combine. Slowly drizzle in 1 cup of the olive oil in a slow and steady stream to properly emulsify the vinaigrette. Add the chopped mint, basil, parsley, tarragon and cilantro to the vinaigrette .
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 330 | ||
Calories from Fat: 324 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36g | 48 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 26.3g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 17.7mg | 1 % | |
Potassium 17.6mg | 0 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.9g | ||
Protein 0.1g | 0 % | |
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: 330
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