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Almond Vinaigrette

Courses: Salads, Sauces
Serves: 1 people

Recipe Ingredients

1/2 cup 46g / 1.6ozSlivered blanched almonds
1/4 cup 59mlOlive oil
2 tablespoons 30mlFreshly-squeezed lime juice
2 tablespoons 30mlWater
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper

Recipe Instructions

Preheat the oven to 350 degrees.

Spread the almonds on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool.

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.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6152 broadcast 09-06-1996) - Downloaded from their Web-Site -


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