Honey-Lemon Vinaigrette
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INGREDIENTS
INSTRUCTIONS
Saute the shallots in the olive oil until soft but not brown. Set aside in a mixing bowl to cool. Whisk in the lemon juice, honey, and salt and pepper. Store refrigerated up to 2 weeks. This recipe yields 1 cup of vinaigrette. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9618 broadcast 07-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-07-1996 Recipe by: John Ash
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (201g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 204 | ||
| Calories from Fat: 160 (78%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 17.8g | 24 % | |
| Saturated Fat 2.5g | 12 % | |
| Monounsaturated Fat 13g | ||
| Polyunsanturated Fat 1.9g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 2.4mg | 0 % | |
| Potassium 232.1mg | 6 % | |
| Total Carbohydrate 16.1g | 5 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 15.2g | ||
| Protein 0.7g | 1 % | |
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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. |
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Calories per serving: 204
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