| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
New, Vegtime7 |
8 |
servings |
INGREDIENTS
| 3 |
tb |
Fresh tangerine juice |
| 1 |
tb |
Champagne vinegar or sherry vinegar |
| 1/2 |
ts |
Minced tangerine peel |
| 1 |
sm |
Shallot; minced |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Olive oil |
INSTRUCTIONS
MAKES 1/2 CUP DAIRY-FREE
In small bowl, whisk together tangerine juice, vinegar, tangerine peel,
shallot and salt. Gradually whisk in oil in a steady, thin stream until
well combined.
PER Tablespoon: 67 CAL.; 1G PROT.; 7G TOTAL FAT (1G SAT. FAT); 1G CARB.; 0
CHOL.; 0 SOD.; 0 FIBER
Recipe excerpted from Fields of Greens (Bantam Books, 1993), by Annie
Somerville.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on May 09, 1999.
Recipe by: Vegetarian Times Magazine, May 1999, page 42
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus Christ: the name on everybody’s lips”