| 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 - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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