A wonderful dressing for vegetables or fruit. Lavendar vinegar may be substituted. To make lavendar vinegar, add 1 tablespoon of lavendar blossoms to 1 cup of white vinegar. Let cool. When lavendar is infused, strain before using.
Place all ingredients except oil and popyy seeds in blender. Blend while drizzling in salad oil. When emulsified, pulse in poppy seeds.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 cup (318g) | ||
Recipe Makes: 3 | ||
|
||
Calories: 1512 | ||
Calories from Fat: 712 (47%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 79.2g | 106 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 44.7g | ||
Polyunsanturated Fat 24.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.7mg | 0 % | |
Potassium 167.9mg | 4 % | |
Total Carbohydrate 207.7g | 61 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 204g | ||
Protein 2.9g | 4 % | |
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: 1512
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.