In a blender, blend together all ingredients except oil until smooth. With motor running, add oil in a stream with salt and pepper to taste and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before serving. Makes about 1 1/2 cups. Gourmet May 1995 Per serving: 980 Calories (kcal); 108g Total Fat; (96% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 130mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (505g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3880 (100%)|
|Amt Per Serving||% DV|
|Total Fat 432.2g||576 %|
|Saturated Fat 62.1g||311 %|
|Monounsaturated Fat 207.5g|
|Polyunsanturated Fat 142.8g|
|Cholesterol 0mg||0 %|
|Sodium 393.6mg||14 %|
|Potassium 525mg||14 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 11.4g|
|Protein 2.2g||3 %|
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Calories per serving: 3880
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