| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | French | Dressings, Salad | 1 | Servings |
INGREDIENTS
| 1 | c | Water |
| 1 | c | Red wine Vinegar |
| 1 | t | Sugar |
| Juice of 1/2 lemon | ||
| 2 1/2 | t | Salt |
| 1 | t | Ground Black pepper |
| 1 | T | Worcestershire sauce |
| 1 | t | English mustard |
| 1 | Clove Garlic, chopped | |
| 1 | c | Olive Oil |
| 3 | c | Vegetable, salad oil |
INSTRUCTIONS
Blend together all ingredients except oils. Then add olive and salad oils and mix well again. Chill. Shake before serving. Makes about 1-1/2 quarts. This dressing keeps well in the refrigerator. Can be made and stored in a 2-quart Mason jar. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 15, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 7788
Calories From Fat: 7693
Total Fat: 870.2g
Cholesterol: 0mg
Sodium: 6012.4mg
Potassium: 335.9mg
Carbohydrates: 14.6g
Fiber: <1g
Sugar: 7.4g
Protein: <1g