Almond Vinaigrette
Per ServingAlmond Vinaigrette |
||
|---|---|---|
| Calories | 70 | |
| Fat | 8 | g |
| Saturated Fat | 1 | g |
| Fiber | 0 | g |
| Sugars | 0 | g |
| Cholesterol | 0 | mg |
| Protein | 0 | g |
- Preparation Time: 10 minutes
- Cooking Time: 2 minute
Ingredients
| 1/4 cup blanched, slivered almonds | cup | |
| 1 garlic clove, minced | ||
| 1 | tsp. | Dijon mustard |
| 3 | Tbsp. | balsamic vinegar |
| Salt and pepper | ||
| 2-Jan | cup | olive oil |
Directions
- Toast the almonds in a small skillet over medium heat until lightly browned. Remove the almonds to a blender or food processor, and process with the garlic until the almonds are pulverized.
- Add the almonds and garlic to a bowl. Add in the mustard, and mix well. Add in the vinegar, and season with salt and pepper. Slowly add the oil, drop by drop at first, and then in a thin stream until the dressing is emulsified.
