In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes. Add all the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a wish, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.
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|Serving Size: 1 Serving (103g)|
|Recipe Makes: 8|
|Calories from Fat: 414 (97%)|
|Amt Per Serving||% DV|
|Total Fat 46g||61 %|
|Saturated Fat 7.5g||37 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 25.6g|
|Cholesterol 6.5mg||2 %|
|Sodium 312.5mg||11 %|
|Potassium 104.9mg||3 %|
|Total Carbohydrate 3.3g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 3.1g|
|Protein 2.2g||3 %|
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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: 428
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What would you serve with this? Link in another recipe
jetsetbabyThis takes a lot of prep time chopping all of the different herbs but the outcome is more than worth the investment. This makes a fair amount of dressing. I would guess it serves 8 generously or can be saved up to a week in the refrigerator. Tastes even better the next day. [I posted this recipe.]7y ago