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Almond Vinaigrette

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Ingredients 7 ingredients

  1. 3/4 cup vinaigrette
  2. 1/2 teaspoon salt
  3. 1/4 teaspoon freshly-ground black pepper
  4. 2 tablespoons freshly-squeezed lime juice
  5. 1/2 cup slivered blanched almonds
  6. 1/4 cup olive oil
  7. 2 tablespoons water
Contains Tree nuts Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. Preheat the oven to 350F.
  2. Spread the almonds on a baking sheet and bake until slightly golden, about 5 minutes.
  3. Set aside to cool.
  4. When the almonds are cool, transfer to a blender along with the remaining ingredients. Puree until smooth. Store in a container in the refrigerator up to 5 days.
  5. This recipe yields about 3/4 cup of vinaigrette.

Plating

Cookware for this recipe

  • Baking tray
  • Blender
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Susan Feniger and Mary Sue Milliken. Saved from www.grassrootsrecipes.com (http://www.grassrootsrecipes.com/BillWight/2_hot_1/2_HOT_1.MXP), file Recipes/www.grassrootsrecipes.com/BillWight/2_hot_1/2_HOT_1.MXP in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.