| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | New, Vegtime7 | 8 | Servings | |
INGREDIENTS
| 3 | T | Fresh tangerine juice |
| 1 | T | Champagne vinegar or sherry |
| vinegar | ||
| 1/2 | t | Minced tangerine peel |
| 1 | Shallot, minced | |
| 1/4 | t | Salt |
| 1/4 | c | Olive oil |
INSTRUCTIONS
MAKES 1/2 CUP DAIRY-FREE In small bowl, whisk together tangerine juice, vinegar, tangerine peel, shallot and salt. Gradually whisk in oil in a steady, thin stream until well combined. PER Tablespoon: 67 CAL.; 1G PROT.; 7G TOTAL FAT (1G SAT. FAT); 1G CARB.; 0 CHOL.; 0 SOD.; 0 FIBER Recipe excerpted from Fields of Greens (Bantam Books, 1993), by Annie Somerville. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on May 09, 1999. Recipe by: Vegetarian Times Magazine, May 1999, page 42 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 62
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 73.1mg
Potassium: 8.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g