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Dressing For Mesclun Or Arugula

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CATEGORY CUISINE TAG YIELD
Veg01 8 Servings

INGREDIENTS

6 Sweet roasted red peppers
skinned & sliced
1/4 c Sherry vinegar
1/3 c Olive oil
2 c Canola oil
3 Shallots, finely minced
Salt and pepper, to taste

INSTRUCTIONS

In blender add roasted red peppers, sherry vinegar, olive oil and
canola oil. Blend until smooth.  Pour into a bowl and whisk shallots in
by hand. Season to taste.  Wash salad greens and spin dry. Make sure
all moisture is dried from  leaves, or dressing will not adhere.  Place
greens in bowl and measure dressing - approx. 2 tbsp per  serving -
Toss to coat well. Serve.  Store balance of dressing in refrigerator
for next time. Makes 3 cups.  Recipe by: Cook's Garden Catalog,
Spring/Summer '99  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 687
Calories From Fat: 564
Total Fat: 63.8g
Cholesterol: 0mg
Sodium: 19.4mg
Potassium: 619.7mg
Carbohydrates: 29.6g
Fiber: 6.2g
Sugar: 11.7g
Protein: 4.3g


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