Name: Almond Vinaigrette
Ingredients: 1/2 c Slivered blanched almonds; 1/4 c Olive oil; 2 tb Freshly-squeezed lime juice; 2 tb Water; 1/2 ts Salt; 1/4 ts Freshly-ground black pepper

CATEGORY	CUISINE	TAG	YIELD
	Niger	Toohot01	1	servings

INGREDIENTS

1/2	c	Slivered blanched almonds
1/4	c	Olive oil
2	tb	Freshly-squeezed lime juice
2	tb	Water
1/2	ts	Salt
1/4	ts	Freshly-ground black pepper

INSTRUCTIONS

Preheat the oven to 350 degrees. Spread the almonds on a baking sheet
and bake until slightly golden, about 5 minutes. Set aside to cool.
When the almonds are cool, transfer to a blender along with the
remaining ingredients. Puree until smooth. Store in a container in
the refrigerator up to 5 days. This recipe yields about 3/4 cup of
vinaigrette.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6152 broadcast
09-06-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
09-21-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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