Hazelnut Vinaigrette


Serves: 5
Total Calories: 104
Yield: 1 1/2 cups

Ingredients

1/4 cup olive oil
3 tablespoons cider vinegar
2 tablespoons rice malt
1/2 teaspoon sea salt or to taste
freshly ground black pepper
1 cup toasted coarsely ground hazelnut

Directions:

1. Place all the ingredients except the hazelnuts in a small bowl and mix well. Add the hazelnuts.
2. Use immediately or refrigerate in a covered container up to two weeks.

Nutritional Facts:

Serves: 5
Total Calories: 104
Calories from Fat: 96

This Hazelnut Vinaigrette recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.


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