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Full Online Book HomeLearning KitchenSalads And Dressings - Dressing - Balsamic Vinaigrette By Kayce
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Salads And Dressings - Dressing -  Balsamic Vinaigrette By Kayce Post by :jo1901 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1533

Click below to download : Salads And Dressings - Dressing - Balsamic Vinaigrette By Kayce (Format : PDF)

Salads And Dressings - Dressing - Balsamic Vinaigrette By Kayce

1/2 cup defatted chicken broth
1/4 cup balsamic vinegar
2 Tbsp.catsup
2 Tblsp coarse ground mustard
1/2 tsp.dried leaf oregano
1/2 tsp.dried leaf thyme
1/8 tsp. black pepper


Combine all ingredients and whisk until well blended. Refrigerate. Makes 1 cup, use within 1 week.

Exchange 2 Tbsp= free
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Salads And Dressings - Dressing -  Balsamic Vinaigrette By Nikki Salads And Dressings - Dressing - Balsamic Vinaigrette By Nikki

Salads And Dressings - Dressing -  Balsamic Vinaigrette By Nikki
1-2 cloves fresh garlic 1 1/2 tsp Dijon mustard juice from 1/2 lemon pinch salt pinch sugar pinch freshly ground black pepper bunch of fresh basil bunch of Italian parsley pinch of dried oregano 1 cup balsamic vinegar - good quality 1/2 cup red wine vinegar 1 cup good olive oil Finely puree garlic in food processor. Add other ingredients and process until well mixed. Adjust seasonings to taste.
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Salads And Dressings - Balsamic Vinaigrette Salads And Dressings - Balsamic Vinaigrette

Salads And Dressings - Balsamic Vinaigrette
2 tablespoons balsamic vinegar 1 1/2 tablespoons Dijon mustard 1/4 teaspoon crumbled dried basil 1/4 teaspoon freshly ground black pepper 1 tablespoon olive or canola oil In a small whisk together vinegar, mustard, basil, pepper and 1-1/2 tbl. water. Gradually add oil in a thin stream, whisking vigorously. Cover and refrigerate until ready to use. This dressing will keep up to 2 weeks. per tbl= about 23 cal, 0 g pro, 0 g carb, 2 g fat, 0 mg chol, 32 mg sod
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