Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 cups salad oil
- 1⅓ cup red wine vinegar
- 1 cup cider vinegar
- ½ onion, peeled and minced
- 1 garlic clove, peeled and put through press
- 2 tbsp sugar
- 1 tbsp prepared French mustard
- 2 dashes Worcestershire
- fresh parsley sprigs, snipped fresh chives, salt and pepper
Directions
Put first 8 ingredients in blender container.
Add as much parsley and chives as you like.
Blend until smooth.
Add salt and pepper to taste.
Other fines herbes can be added to your taste.
This dressing will keep indefinitely in refrigerator.
Unless you have a very large blender, you will have to process this a half or third at a time.
Category:Cathy's Recipes
Category:Salad dressing Recipes