In blender add roasted red peppers, sherry vinegar, olive oil and canola oil. Blend until smooth. Pour into a bowl and whisk shallots in by hand. Season to taste. Wash salad greens and spin dry. Make sure all moisture is dried from leaves, or dressing will not adhere. Place greens in bowl and measure dressing - approx. 2 tbsp per serving - Toss to coat well. Serve. Store balance of dressing in refrigerator for next time. Makes 3 cups. Recipe by: Cooks Garden Catalog, Spring/Summer 99
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (66g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 516 (100%)|
|Amt Per Serving||% DV|
|Total Fat 58.2g||78 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 34.4g|
|Polyunsanturated Fat 16.5g|
|Cholesterol 0mg||0 %|
|Sodium 20mg||1 %|
|Potassium 2.9mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||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: 516
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!