Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
165
Calories
2g
Protein
14g
Fat
10g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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
- ¾ cup olive oil
- ¾ cup vegetable oil
- ½ cup red wine vinegar
- 1½ tbsp Dijon mustard
- 1½ tbsp fresh lime juice
- 1½ tbsp crushed garlic
- 1½ tbsp soy sauce
- pinch each of dried thyme, dried basil, dried oregano, dried dillweed, salt and pepper
Directions
1
Combine all ingredients in the container of a blender and blend until thick and smooth.
2
This dressing may be stored in refrigerator in a tightly closed jar for up to 2 weeks.
3
Category:Cathy's Recipes
4
Category:Vinaigrette Recipes
5
Category:Red wine vinegar Recipes
6
Category:Dijon mustard Recipes
7
Category:Lime juice Recipes
8
Category:Garlic Recipes
Recipe sourced from
fandom