The dressing here is great on this salad, but it can find a second (and third, and fourth) life in so many other simple meals. Use it as a dip for grilled asparagus and broccolini; slather it on burgers and BLTs; or combine it 50-50 with Greek yogurt and add chopped dill and black pepper to make a fried shallot Ranch dressing for dipping crudités (or chicken wings). Add it to a roast beef sandwich (or just serve it with the roast beef). It’s a great party dip for chips (or anything you’d serve French onion dip with). This recipe calls for making the mayo from scratch, but you can use store-bought mayo as the base to make it even easier.
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Serving Size: 1 serving (373g) | ||
Recipe Makes: 4 servings | ||
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Calories: 203 | ||
Calories from Fat: 143 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.9g | 21 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 52.9mg | 16 % | |
Sodium 3935.7mg | 136 % | |
Potassium 843mg | 22 % | |
Total Carbohydrate 12.9g | 4 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 6g | ||
Protein 6.1g | 9 % | |
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: 203
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