Mustard lemon dressing
8 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | tablespoons | Blanched slivered almonds; toasted * |
½ | teaspoon | Grated lemon peel |
½ | cup | Lemon juice |
½ | cup | Olive oil |
2 | tablespoons | Chopped fresh mint |
1 | Clove garlic; minced | |
1 | teaspoon | Dijon-style mustard |
½ | teaspoon | Thyme |
Directions
Grind almonds finely in blender. Add remaining ingredients; blend until smooth.
Servings: 8
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 08, 1998
Related recipes
- Creole beans
- Gazpacho pasta salad
- Herbed-potato frittata
- Meatless balls
- Meatless chili
- Meatless chopped liver
- Meatless loaf
- Meatless spaghetti
- Meatless spaghetti sauce
- Meatless tacos
- Mexican cheese sauce
- Pasta & spinach pesto
- Pasta marinara
- Pasta stir-fry
- Southwest stew
- Spanakopita quiche
- Spiced grapes
- Three bean pasta
- Tomato-mushroom sauce
- Vegan: meatless loaf