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Full Online Book HomeLearning KitchenSalads And Dressings - Dressing - Shallot Vinaigrette
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Salads And Dressings - Dressing -  Shallot Vinaigrette Post by :granola Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2891

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Salads And Dressings - Dressing - Shallot Vinaigrette

1/4 cup sherry wine vinegar
1 Tblsp. country-style Dijon mustard
1 Tblsp. minced fresh parsley
1 Tblsp. minced shallots
1/2 tsp. dried basil
salt and pepper to taste
1/4 cup olive oil
2 Tblsp. vegetable oil


Put all ingredients, except oils, in jar. Shake vigorously. Add oils and shake again. Let stand at least 15 minutes before using. Makes about 3/4 cup.

This vinaigrette is excellent on cabbage salads or cooked shrimp or served warm over spinach leaves.
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1 (8 oz.) tub fat-free Kraft cream cheese, room temperatureWishbone fat-free Blue Cheese salad dressing2 cloves garlic, pressed or mashed completely with 1/4 tsp. Saltjuice of half a lemongrind or 2 of black pepperskim milk, as neededPlace cream cheese in a bowl, little by little add some of the blue cheese salad dressing. Don’t add too quickly or it will never be smooth. Keep add the dressing and mixing until it is about the consistency of mayonnaise.Add garlic, lemon juice, pepper and a little milk. Keep adding milk and stirring until smooth and the dressing is the consistency
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1 ( 3 oz.) package lemon Jello 1 cup boiling water 1 (12 oz.) can Carnation evaporated milk 3/4 cup sugar 1 tsp salt 1 1/2 tbsp mustard 1 quart salad dressing or mayonnaise Mix together the Jello and water. Add remaining ingredients. Keep in refrigerator.
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