| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dressing | 4 | Servings | ||
INGREDIENTS
| 1 | up to | |
| 2 | Cloves garlic, crushed | |
| 1/4 | c | White wine vinegar |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 1 | t | Dry or Dijon mustard |
| 3/4 | c | Oil, half olive oil and half |
| salad oil |
INSTRUCTIONS
From: Jeff & Leslie Samelson <samelson@adsnet.com> Date: Sun, 7 Jul 1996 17:55:39 -0500 1. Combine garlic, vinegar, salt and pepper in a jar. Shake until the salt dissolves. 2. Add mustard and oil and shake until thoroughly blended. I would omit the salt and make the marinade a little more zesty (i.e. increase the heat). CHILE-HEADS DIGEST V3 #037 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 434
Calories From Fat: 420
Total Fat: 47.6g
Cholesterol: 0mg
Sodium: 852.7mg
Potassium: 104mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: 1.8g