Strain the lime juice into a large mixing bowl with the vinegar. Add shallots and slowly whisk in both oils. Add remaining ingredients and allow the herb to infuse for 10 to 15 minutes before serving. * Source: Ian Harrison, Greenfield, Indiana * Published in: The Herb Companion - February/March 1993 * Typed for you by Karen Mintzias
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|Serving Size: 1 Batch (305g)|
|Recipe Makes: 1 Batch|
|Calories from Fat: 1162 (94%)|
|Amt Per Serving||% DV|
|Total Fat 129.1g||172 %|
|Saturated Fat 11.2g||56 %|
|Monounsaturated Fat 73.7g|
|Polyunsanturated Fat 37.9g|
|Cholesterol 0mg||0 %|
|Sodium 15.8mg||1 %|
|Potassium 562.9mg||15 %|
|Total Carbohydrate 20.2g||6 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 16.1g|
|Protein 7.3g||10 %|
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Calories per serving: 1242
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