Combine vinegar and dried lavender. Microwave 1 minute. Cool completely and strain when lavender is infused and the vinegar takes on a pink hue, 1 hour or longer if desired. In a blender, add the strained vinegar, sugar, dry mustard, onion, salt, and canola oil. Blend until well combined. Add poppy seeds and pulse to combine.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Cup (313g)|
|Recipe Makes: 3|
|Calories from Fat: 711 (47%)|
|Amt Per Serving||% DV|
|Total Fat 79g||105 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 44.7g|
|Polyunsanturated Fat 24.4g|
|Cholesterol 0mg||0 %|
|Sodium 390.6mg||13 %|
|Potassium 92.5mg||2 %|
|Total Carbohydrate 203.8g||60 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 201.7g|
|Protein 2.2g||3 %|
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: 1497
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