Try this Citrus Vinaigrette with Hazelnut Oil recipe, or contribute your own.
Suggest a better descriptionDate: Wed, 22 May 1996 23:35:23 -0400 From: BobbieB1@aol.com PUT THE ORANGE PEEL, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds. Whisk in the oils, then the herbs. Taste, and adjust any of the ingredients if necessary. The dressing should be fresh and sparkly. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Posted to MealMaster Recipes List, Digest #143
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 51 | ||
Calories from Fat: 46 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.6mg | 0 % | |
Potassium 28mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.2g | ||
Protein 0.2g | 0 % | |
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: 51
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