Recipe - Almond Vinaigrette

One half cup Slivered blanched almonds
One fourth cup Olive oil
2 tablespoon Freshlysqueezed lime juice
2 tablespoon Water
One half teaspoon Salt
One fourth teaspoon Freshlyground black pepper

Preheat the oven to 350 degrees. Spread the almonds on a baking sheet
and bake until slightly golden, about 5 minutes. Set aside to cool.
When the almonds are cool, transfer to a blender along with the
remaining ingredients. Puree until smooth. Store in a container in
the refrigerator up to 5 days. This recipe yields about Three fourths cup of
vinaigrette.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK (Show # TH6152 broadcast
09061996) Downloaded from their WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey
jpmd44a@prodigy.com

09211996

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.