Guest guest Posted April 17, 2002 Report Share Posted April 17, 2002 * Exported from MasterCook * Fiddleheads Vinaigrette Recipe By :Gourmet May 1982 / pg. 98-99 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons wine vinegar or lemon juice 6 tablespoons olive oil 1/2 teaspoon Dijon-style mustard or dry mustard 1 clove garlic -- minced 1/2 teaspoon sweet paprika 1/2 teaspoon salt 1/8 teaspoon pepper 1 teaspoon fresh chives -- snipped 2 cups fiddleheads (cleaned) -- cooked and chilled 2 large hard-boiled egg -- chopped In a bowl combine well the vinegar, the oil, the mustard, the garlic, the paprika, the salt, the pepper, and the chives. Arrange the fiddleheads on a chilled serving plate, sprinkle the hard-boiled egg over them, and drizzle the salad with the dressing. Source: " Chapter: Fiddleheads by: Marilyn Kluger " S(MC Formatted by): " muktuk99504 " Copyright: " 1982 Gourmet Inc. " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 219 Calories; 23g Fat (93.2% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 106mg Cholesterol; 298mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 4 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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