Guest guest Posted April 16, 2001 Report Share Posted April 16, 2001 * Exported from MasterCook * French Vinaigrette Recipe By :Lindsay Wagner and Ariane Spade Serving Size : 0 Preparation Time :0:00 Categories : New Import Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 garlic clove -- sliced 5 tablespoons olive oil 1 teaspoon honey 2 teaspoons hot water 4 tablespoons white vinegar 1/4 teaspoon black pepper 1/4 teaspoon salt Place hte garlic in the oil and let stand 1/2 hour. Remove the garlic and discard. Combine the olive oil with the remaining ingredients and whisk lightly. This keeps for about 2 weeks. Source: " The High Road to Health: a vegetarian cookbook " S(VegRecipes): " Hanneman (kitpath) 2001/04/16 " Yield: " 1 cup " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 632 Calories; 68g Fat (93.3% calories from fat); trace Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 535mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 13 1/2 Fat; 1/2 Other Carbohydrates. NOTES : This sauce is about the most versatile one there is. It makes a delicious dressing for green salads and three bean salad, it is a dip for artichokes and asparagus, and it is a marinade for Jerusalem artichokes. Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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