Tastes like everyone's favorite Italian chain restaurant salad dressing.
-Pour the vinegar, lemon juice, and egg into a blender; blend for 10 seconds, then allow to rest for 10 minutes.
-Add remaining ingredients to blender and blend on low speed for 30 seconds.
-Chill at least 1 hour before serving, the longer the better.
Notes: Mixing the raw egg with vinegar and lemon juice will kill any Salmonella present. You can also buy pasteurized eggs at many supermarkets. Pectin can be found in most supermarkets near the Jell-O® or with the Mason® jars.
Serving Suggestions: Serve this dressing over mixed greens or use as a marinade for your favorite meat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 12 | ||
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Calories: 196 | ||
Calories from Fat: 168 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.7g | 25 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 13.6mg | 4 % | |
Sodium 51.5mg | 2 % | |
Potassium 14.4mg | 0 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 5.9g | ||
Protein 1.5g | 2 % | |
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: 196
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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