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1 CUP
suggest servings
| 1/2 | teaspoons | dry mustard | |
| 1 | teaspoon | water | |
| 1/2 | cup | tomato juice | |
| 3 | tablespoons | vegetable oil | |
| 2 | tablespoons | lemon juice | |
| 1/2 | teaspoon | salt | |
| 1 | dash | black pepper | |
| 1 | tablespoon | scallions, spring or green onions | chopped |
| 1 | tablespoon | worcestershire sauce |
Blend mustard with water in bowl and let stand 5 minutes.
Add tomato juice, oil, lemon juice, salt, pepper, green onion and Worcestershire and beat well.
Store in covered jar and chill.
Shake well before using.
Makes about 1 cup
| % Daily Value* | |
| Total Fat 10.0g | 15% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 340mg | 14% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 2.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 3% | Vitamin C | 16% | |
| Calcium | 1% | Iron | 2% |
* 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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Not many people know, but on February 18th is the day where a large traditional festival will take place in the eastern side of the world. A...
Absolutely delicious. Presentation is excellent as well. Leftovers are great. Also, slice and use for sandwiches or a quick snack. I love this receipe.
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