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Recipe Name: Almond Raspberry Vinaigrette Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1/2 Cup(s) Almond or vegetable oil
1/4 Teaspoon(s) Grated lemon peel
3 Tablespoon(s) Lemon Juice
2 Tablespoon(s) Ground toasted almonds *
2 Tablespoon(s) Seedless raspberry jam
1 Teaspoon(s) Dijon-Style mustard
1/8 Teaspoon(s) Thyme
Salt and pepper, to taste
Directions:
Combine all ingredients in a small bowl. Whisk until thoroughly mixed.
Servings: 8 To toast almonds, spread in an ungreased baking pan. Place
in 350 degree oven and bake 5 to 10 minutes or until almonds are light
brown; stir once or twice to assure even browning. Note that almonds
will continiue to brown slightly after removing from oven. See
http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap
Recipe by: Almond Board of California Posted to MC-Recipe Digest by
KitPATh <phannema@wizard.ucr.edu> on Apr 08, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 147
Calories From Fat: 130
Total Fat: 14.8g
Cholesterol: 0mg
Sodium: 10mg
Potassium: 26.2mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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