Beyond the Moon -- Mexican Vinaigrette

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* Exported from MasterCook *

 

Mexican Vinaigrette

 

Recipe By :Beyond the Moon Cookbook, Ginny Callan

Serving Size : 8 Preparation Time :0:00

Categories : Beyond the Moon

 

Amount Measure Ingredient -- Preparation Method

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2 large cloves garlic -- peeled

1 tablespoon chopped chives

1/4 cup chopped fresh parsley

1/2 cup chopped fresh cilantro

1/3 cup fresh lime juice

1/4 cup cider vinegar

OR white wine vinegar

1 teaspoon prepared mustard

1 teaspoon chili powder

1/4 teaspoon salt

3/4 cup canola oil

 

Combine the garlic, chives, parsley, cilantro, lime juice, vinegar, mustard,

chili powder, and salt in a blender or food processor. Process until smooth.

With the blender still running, carefully lift the lid and slowly pour in the

oil, processing until well-combined.

 

Typed by Karen C. Greenlee <greenlee

 

 

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Per serving: 188 Calories (kcal); 21g Total Fat; (95% calories from fat); trace

Protein; 2g Carbohydrate; 0mg Cholesterol; 80mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0