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Whisk the mustard and lemon juice together. Whisking constantly, slowly drizzle in the olive oil. Season with salt and pepper Yield: 2/3 cup Recipe By : NY Times 5/21/96 Molly ONeill Posted to MC-Recipe Digest V1 #241 Date: Wed, 9 Oct 96 22:45:53 PDT From: email@example.com NOTES : TO be used with: lamb, Artichoke and Roasted Potato Salad Mis-typed by Jane Rosenberg-Coombs 9/9/96
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|Serving Size: 1 Serving (211g)|
|Recipe Makes: 1|
|Calories from Fat: 976 (99%)|
|Amt Per Serving||% DV|
|Total Fat 108.4g||145 %|
|Saturated Fat 14.9g||75 %|
|Monounsaturated Fat 79.1g|
|Polyunsanturated Fat 11.5g|
|Cholesterol 0mg||0 %|
|Sodium 698mg||24 %|
|Potassium 129.7mg||3 %|
|Total Carbohydrate 8.5g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 7.8g|
|Protein 0.8g||1 %|
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Calories per serving: 985
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