Mustard lemon dressing
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Blanched slivered almonds; toasted * |
| ½ | teaspoon | Grated lemon peel |
| ½ | cup | Lemon juice |
| ½ | cup | Olive oil |
| 2 | tablespoons | Chopped fresh mint |
| 1 | Clove garlic; minced | |
| 1 | teaspoon | Dijon-style mustard |
| ½ | teaspoon | Thyme |
Directions
Grind almonds finely in blender. Add remaining ingredients; blend until smooth.
Servings: 8
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 08, 1998