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1 1/4 cups
suggest servings
| 1/2 | cup | olive oil | |
| 1/4 | cup | cider vinegar | |
| 1/3 | cup | basil vinegar | |
| 1 | tablespoon | black pepper | freshly ground |
| 2 | tablespoons | romano cheese | grated |
| 1 | each | garlic clove | minced |
| 1 | tablespoon | chives | chopped |
| 2 | tablespoons | yogurt, plain | |
| 1 | teaspoon | red hot pepper sauce (eg. Tabasco) |
Mix all ingredients together. Chill for 1-3 hours.
| % Daily Value* | |
| Total Fat 27.0g | 42% |
| Saturated Fat 4.0g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 7mg | 0% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 0.0g | 2% |
| Sugars 0.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 1% | Vitamin C | 3% | |
| Calcium | 2% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Mustard Seed comes from two large shrubs, Brassica juncea (brown mustard) and Brassica hirta (white mustard), native to Asia. Both plants produce bright yellow flowers that contain small round seeds; brown mustard is more pungent than white....
Lovely mingle of flavours. I toasted the walnets. Used dried tarragon but soaked in the oils w/orgainc cider vinegar in advance. Oh yeah and added 1 clove of finely minced garlic. A big hit with or without the garlic. High class side dish using the fresh beans from my local country road farmer.
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