Tangerine-shallot vinaigrette
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Fresh tangerine juice |
| 1 | tablespoon | Champagne vinegar or sherry vinegar |
| ½ | teaspoon | Minced tangerine peel |
| 1 | small | Shallot; minced |
| ¼ | teaspoon | Salt |
| ¼ | cup | Olive oil |
Directions
MAKES ½ 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@...> on May 09, 1999.
Recipe by: Vegetarian Times Magazine, May 1999, page 42 Converted by MM_Buster v2.0l.
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