Guest guest Posted January 27, 2008 Report Share Posted January 27, 2008 Cilantro Cupreme Calad Dressing 1 cup EVOO 1 cup red wine vinegar 2 Tbsp. balsamic vinegar 3 Tbsp. yellow mustard 1 bunch cilantro 10 cloves garlic 3/4 cup flax seed powder 2 tsp. Italian herbs 2 stalks celery 10 pickled pepperoncini water Put everything in blender and puree. Add water to suit your needs. Wait half hour. You may need more water since flax absorbs water. GB Quote Link to comment Share on other sites More sharing options...
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