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Suggest a better descriptionMix together the mustards, shallots, thyme and vinegar. Slowly whisk in the canola oil to emulsify the dressing. Toss the dressing with the vegetables and season with salt/pepper to taste. Signature Dish: Chef Becky Foulk of Fresh Fields, Vienna Va. Washington Post - Year unknown. ++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++ Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Serving (17g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 102 | ||
Calories from Fat: 101 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.8mg | 1 % | |
Potassium 8.9mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.2g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 102
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