| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Latimes3 | 1 | servings | ||
INGREDIENTS
| 1 | Shallot; finely diced | |
| 1 | tb | Honey |
| 1/2 | c | Sherry |
| 1/2 | c | Seasoned rice vinegar |
| 2 1/2 | c | Light-flavored olive oil |
| Salt and black pepper |
INSTRUCTIONS
Combine shallot, honey, Sherry and rice vinegar and slowly whisk in olive oil. Season to taste with salt and freshly ground black pepper. Yields 3 1/2 cups vinaigrette. Each tablespoon: 93 calories, 40 mg sodium, 0 cholesterol, 10 grams fat, 1 gram carbohydrates, 0 protein, 0 fiber Recipe Source: Los Angeles Times - 11-11-1998 Formatted for Mastercook by Lynn Thomas - [email protected] Converted by MM_Buster v2.0l.
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