1. Dice & process all ingredients as described. You can combine the anchovy fillets, tarragon leaves, scallions and garlic in your food processor and create a nice paste if you like.
2. Combine ALL ingredients in medium bowl, stir together vigorously.
3. Cover in fridge for an hour or two before serving over a bounteous green salad. Butter lettuce and slices of colorful bell pepper go well with this dressing.
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|Serving Size: 1 Serving (35g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 19 (39%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 8mg||2 %|
|Sodium 18.9mg||1 %|
|Potassium 275.4mg||7 %|
|Total Carbohydrate 5.5g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 4.7g|
|Protein 3.4g||5 %|
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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: 49
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