Nut Vinaigrette
Yield
8 servingsPrep
5 minCook
10 minReady
15 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
hazelnuts (filberts)
chopped |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
lemon zest
finely shredded |
|
| 3 | tablespoons |
lemon juice
|
|
| 3 | tablespoons |
water
|
|
| ½ | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
hazelnuts (filberts)
chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
lemon zest
finely shredded |
|
| 45 | ml |
lemon juice
|
|
| 45 | ml |
water
|
|
| 2.5 | ml |
sugar
|
|
Directions
In a 6 to 8 inch frying pan, stir hazelnuts in salad oil over low heat until nuts are golden, 5 to 8 minutes.
Cool.
Add shredded lemon peel, lemon juice, water, and sugar.
