Place vinegar, champagne and lemon juice in a tall container. With an emulsion blender(can use regular househould blender), blend slowly while adding both oils. Blend until emulsified; vinaigrette will be slightly foamy but ingredients will not mix. Fold in caviar and fresh dill. Yield: 2 cups Nutritional Information per serving: Per tablespoon: 82.9 Calories, 9.1 grams of fat Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <firstname.lastname@example.org> on 199724,, Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHE87 Posted to MC-Recipe Digest V1 #639 by email@example.com (Shermeyer-Gail) on Jun 07, 1997
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|Serving Size: 1 Serving (285g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1260 (93%)|
|Amt Per Serving||% DV|
|Total Fat 140g||187 %|
|Saturated Fat 12.9g||65 %|
|Monounsaturated Fat 85.5g|
|Polyunsanturated Fat 35.8g|
|Cholesterol 31.4mg||10 %|
|Sodium 98.3mg||3 %|
|Potassium 166.7mg||4 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 18.4g|
|Protein 1.9g||3 %|
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Calories per serving: 1355
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