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Associate.com - Share Your Recipe!

Recipe Name: Almond Vinaigrette Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1/2 Cup(s) Slivered blanched almonds
1/4 Cup(s) Olive oil
2 Tablespoon(s) Freshly-squeezed lime juice
2 Tablespoon(s) Water
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Freshly-ground black pepper
Directions:
Preheat the oven to 350 degrees. Spread the almonds on a baking sheet
and bake until slightly golden, about 5 minutes. Set aside to cool.
When the almonds are cool, transfer to a blender along with the
remaining ingredients. Puree until smooth. Store in a container in the
refrigerator up to 5 days. This recipe yields about 3/4 cup of
vinaigrette. Recipe Source: TOO HOT TAMALES with Susan Feniger and
Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6152 broadcast
09-06-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com 09-21-1996 Recipe by: Susan Feniger and Mary Sue
Milliken Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 897
Calories From Fat: 778
Total Fat: 90g
Cholesterol: 0mg
Sodium: 1167.5mg
Potassium: 535.3mg
Carbohydrates: 17.6g
Fiber: 7.8g
Sugar: 3.9g
Protein: 14.7g


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