In a blender or food processor, combine the walnut oil, garlic, stock, Worcestershire, mustard and vinegar. Blend until fully combined and creamy. Transfer to a bowl. Whisk in the herbs and add salt and pepper to taste. Store the vinaigrette, covered and refrigerated, for up to 3 days. Bring to room temperature before using. Yield: 3/4 cup Recipe By : COOKING RIGHT SHOW#CR9658 Posted to MC-Recipe Digest V1 #230 Date: Mon, 30 Sep 1996 05:11:40 -0400 (EDT) From: Bill Spalding
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|Serving Size: 1 Serving (86g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 499 (100%)|
|Amt Per Serving||% DV|
|Total Fat 55.4g||74 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 34.7g|
|Cholesterol 0mg||0 %|
|Sodium 412.5mg||14 %|
|Potassium 52.7mg||1 %|
|Total Carbohydrate 1.8g||1 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 1g|
|Protein 1.2g||2 %|
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Calories per serving: 501
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