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1. Bring Balsamique Sweetened Balsamic Vinegar and shallots to boil over moderate heat in a nonreactive saucepan and reduce to approximately 2 tablespoons, about 2 minutes. 2. Transfer reduction to food processor. 3. Add next five ingredients and process until minced. 4. With machine on, add olive oil in steady stream. 5. Transfer vinaigrette to a nonreactive bowl and store or use. Makes 3/4 cup (serves six). formatted by Hanneman *REF (C) 1998 American Culinary Gardens http://www.acgardens.com/ *SWEETENED BALSAMIC VINEGAR. Ingredients: Imported Balsamic Vinegar, Brown Sugar. Contains Sulfites. PER 1 tbsp (15ml) 17 Calories Notes: SOAK the sundried tomatoes: in water, juice and/or olive oil for 1 hour and drain Recipe by: Recipe Box: American Culinary Gardens 1998 Posted to EAT-LF Digest by Pat Hanneman
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|Serving Size: 1 Serving (10g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 40 (100%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 0.3mg||0 %|
|Potassium 1.6mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 40
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