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Suggest a better descriptionMAKES 1/3 CUP VEGAN Use this vinaigrette by itself, or dress it up with some special additions. For an aggressively flavored salad, add garlic and serve with strong greens like arugula and chicory. Add chopped shallots to jazz up sliced mushrooms or green beans. Add capers and minced red onion to enhance warm boiled potatoes. Fold in fresh tarragon and spoon over asparagus. Or mix in basil and crumbled goat cheese, then serve over sliced tomatoes. Mix allingredients in a nonreactive jar. Shake well to combine. Store airtight and refrigerated until ready to use. PER 2-TABLESPOON SERVING: 8 CAL; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 5G CARB.; 0 CHOL.; 343MG SOD.; 0 FIBER. Recipe by: Vegetarian Times Magazine, April 1998, page
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 1 servings | ||
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Calories: 54 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 265.7mg | 9 % | |
Potassium 143.7mg | 4 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 7.7g | ||
Protein 0.6g | 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: 54
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