Try this Fresh Herb-Mustard Vinaigrette recipe, or contribute your own.
Suggest a better descriptionPrepare lemon: peeled, pith removed with serrated knife, skin and seeds removed In food processor or blender, combine all ingredients until smooth. Makes about 1/2-cup, or 6 2-tbsp. servings of 32 calories each. Can be refrigerated, covered, up to 5 days. Rancho La Puerta - Located 35 miles southeast of San Diego see http://rancholapuerta.com/ for information, cookbook and reservations. Recipe from July 11, 1998 NOTES : http://rancholapuerta.com/ Recipe by: Bill Wavrin, Chef, Rancho La Puerta, Nr San Diego, CA
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 4 servings | ||
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Calories: 40 | ||
Calories from Fat: 31 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 30.3mg | 1 % | |
Potassium 29.1mg | 1 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.3g | ||
Protein 0.3g | 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: 40
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