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Creamy Pine Nut Vinaigrette

Chef.Foodie's picture
  Olive oil 2⁄3 Cup (10.67 tbs)
  Red wine vinegar 2 1⁄2 Tablespoon
  Garlic 1 Clove (5 gm), minced or pressed (Large Cloves)
  Freshly grated orange peel 1 1⁄2 Teaspoon
  Pine nuts 1⁄4 Cup (4 tbs)
  Milk 1⁄2 Cup (8 tbs) (Whole, 2%, Or Skim)
  Salt 1⁄4 Teaspoon (To Taste)
  Ground black pepper 1⁄8 Teaspoon (To Taste)
  Minced fresh tarragon/Chives /basil /dill /thyme 1 Tablespoon

In a blender or food processor, combine the olive oil, vinegar, garlic, orange peel, pine nuts, 1/3 cup milk, salt, and pepper.
Puree until thick and creamy, adding more milk if the dressing is too thick.
Taste for salt and pepper, and stir in any of the optional fresh herbs suggested.
Creamy Pine Nut Vinaigrette will keep, tightly covered and refrigerated, for up to 2 weeks.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1636 Calories from Fat 1509

% Daily Value*

Total Fat 172 g264.5%

Saturated Fat 23.9 g119.7%

Trans Fat 0 g

Cholesterol 11.3 mg3.8%

Sodium 546.9 mg22.8%

Total Carbohydrates 22 g7.3%

Dietary Fiber 3.4 g13.7%

Sugars 7.2 g

Protein 12 g24.4%

Vitamin A 15.8% Vitamin C 33.1%

Calcium 33.2% Iron 44.7%

*Based on a 2000 Calorie diet

Creamy Pine Nut Vinaigrette Recipe