Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Fern Tips Vinaigrette

StarStarStarHalf starEmpty star

Your rating

Recipe

 

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
2 tablespoons vinegar
or lemon juice
Camera
6 tablespoons butter
or salad oil, melted
Camera
½ teaspoon prepared mustard
Camera
½ teaspoon paprika
Camera
½ teaspoon salt
Camera
1 x black pepper
freshly ground
* Camera
1 teaspoon chives
chopped, or grated onion
Camera
2 large eggs
hard-boiled, chopped
Camera
2 cups fiddlehead ferns
cooked and chilled
*

Ingredients

Amount Measure Ingredient Features
3E+1 ml vinegar
or lemon juice
Camera
9E+1 ml butter
or salad oil, melted
Camera
2.5 ml prepared mustard
Camera
2.5 ml paprika
Camera
2.5 ml salt
Camera
1 x black pepper
freshly ground
* Camera
5 ml chives
chopped, or grated onion
Camera
2 large eggs
hard-boiled, chopped
Camera
473 ml fiddlehead ferns
cooked and chilled
*

Directions

Combine all ingredients except the last two; mix well.

Arrange hard-boiled eggs over top of the chilled, cooked fiddleheads and pour vinaigrette sauce over all.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 18894% from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 151mg 50%
Sodium 458mg 19%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 7g
Vitamin A 16% Vitamin C 1%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe