I collect many of my recipes by asking chefs at restaurants for their recipe for something that I particulary enjoyed. This vinaigrette recipe came from Morton's in Denver. I use it for salads, pasta and vegies.
Provided by CaribbeanQueen
Categories Salad Dressings
Time 5m
Yield 4 cups, 32 serving(s)
Number Of Ingredients 10
Steps:
- In a blender or food processor:.
- Add first seven ingredients.
- Blend well.
- Slowly add the oils.
- Blend until well emulsified.
- Keeps well in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 136, Fat 14.5, SaturatedFat 1.5, Sodium 115.2, Carbohydrate 1.5, Fiber 0.1, Sugar 1.1, Protein 0.2
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