Recipe Name:	Almond Vinaigrette	Submitted by:	Administrator
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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