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Nutrition Facts

Serving Size 1 (28g)

Recipe makes 12 servings

Calories 89
Calories from Fat 81 (90%)
Amount Per Serving %DV
Total Fat 9.0g 13%
Saturated Fat 1.3g 6%
Monounsaturated Fat 6.6g
Polyunsaturated Fat 1.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 57mg 2%
Potassium 64mg 1%
Total Carbohydrate 2.3g 0%
Dietary Fiber 0.9g 3%
Sugars 0.2g
Protein 0.6g 1%

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Creamy Vinaigrette

Recipe #37599 | 10 min | 10 min prep | add private note

By: Dancer^
Aug 19, 2002

Pureeing the artichoke hearts makes this a wonderfully smooth dressing. After making the dressing, you will still have half a can of aritchoke hearts left, just toss them in with your salad.

SERVES 12 (change servings and units)

Ingredients

Directions

  1. 1
    In a blender or the work bowl, process all ingredients until silky smooth.
  2. 2
    Chill and serve over salad greens.

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Featured Reviews for This Recipe

From: St. Louie in Switzerland

On Apr 21, 2007

I could whip this together as a wonderful last minute dressing for baby leaf greens.

0 people found this review helpful

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  • From: lin1

    On Jan 29, 2004

    This was awesome!Very thick and tasty.thanks

    2 people found this review helpful

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  • From: Ginny233

    On Dec 9, 2002

    Don't overlook this one! I made it twice this week and received many compliments. Served it drizzled on baby arugula/raddichio topped with sundried tomatoes, avocado and black olives. Simple but tasted very special!

    4 people found this review helpful

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  • From: PollyB

    On Aug 21, 2002

    I made this for lunch today and it was easy, the texture was very nice and my guest wanted the recipe, she's very picky but not about this one. Thanks for making my guest happy.

    3 people found this review helpful

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  • Read all 4 reviews

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