In a blender, purée dill, parsley, water, shallot, mustard, malt vinegar and garlic. With the machine on, gradually add canola oil and purée until smooth. Season with salt. Drizzle over a mozzarella-tomato salad.
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|Serving Size: 1 Serving (127g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 67 (39%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 3513.7mg||121 %|
|Potassium 724mg||19 %|
|Total Carbohydrate 31.2g||9 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 19.6g|
|Protein 9g||13 %|
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Calories per serving: 170
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