Blend all the ingredients except the grated egg in a food blender or food processor. You will have to do this in several batches. Chill well before serving. Pour into wine glasses or cups and garnish with the grated egg. Leave the wine vinegar and black pepper grinder out so your guests may add a bit to their glasses. Comments: This is actually a ground-up salad -- dressing included. It will get a Spanish dinner off to the right start because you can serve it in glasses and allow your guests to walk about while they are drinking their salad, or eating their first course ... having soup. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-28-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 07-10-1994 Recipe by: Jeff Smith
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|Serving Size: 1 Serving (393g)|
|Recipe Makes: 6|
|Calories from Fat: 109 (52%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 352.5mg||108 %|
|Sodium 412.7mg||14 %|
|Potassium 757.1mg||20 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 11.4g|
|Protein 13.1g||19 %|
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Calories per serving: 210
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