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Mix together the mustards, shallots, thyme and vinegar. Slowly whisk in the canola oil to emulsify the dressing. Toss the dressing with the vegetables and season with salt/pepper to taste. Signature Dish: Chef Becky Foulk of Fresh Fields, Vienna Va. Washington Post - Year unknown. ++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++ Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Serving (17g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 101 (99%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 0mg||0 %|
|Sodium 14.8mg||1 %|
|Potassium 8.9mg||0 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.2g|
|Protein 0.1g||0 %|
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Calories per serving: 102
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