Almond Vinaigrette

Recipe Ingredients

1/2 cup	46g / 1.6oz	Slivered blanched almonds
1/4 cup	59ml	Olive oil
2 tablespoons	30ml	Freshly-squeezed lime juice
2 tablespoons	30ml	Water
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

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.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6152 broadcast 09-06-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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