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BASICS
7
|
0g
ber
fi
1mg
11g
fat
|
0g
tablespoon):
homog-
are
ingredients
oil
olive
the
and
combine
to
process
salt
mustard,
shallot,
the
of
bowl
work
too.
over
drizzle
|
2g
ber
fi
11mg
|
10g
fat
5g
tablespoon):
spread
the
to
spices
favorite
your
of
any
Adjust
incorporate.
periodically.)
(You
minutes.
4½
the
and
visible
and
times
10
about
the
of
bowl
work
seasoning
of
amount
butter;
nut
own
|
|
calc.
80mg
sod.
0mg
pro.
|
1g
carb.
|
fat)
from
(1
serving
per
information
minutes.
1½
all
until
tube
feed
pour
slowly
running,
and
bowl
the
vinegar,
the
Add
the
into
blade
chopping
marinade,
a
as
or
greens
mixed
VINAIGRETTE
|
|
calc.
105mg
sod.
0mg
|
|
pro.
4g
carb.
fat)
from
(1
serving
per
information
avor.
fl
complex
savory
or
sweet
with
done
be
can
method
desired.
to
times
3
to
2
pulse
down
scrape
to
stop
to
3½
about
smooth,
are
oil
of
drops
until
peanuts
Pulse
the
into
blade
chopping
product.
the
control
your
make
to
is
BUTTER
|
chol.
2g
fat
sat.
(97%
93
Calories
Nutritional
about
enous,
the
through
machine
With
2.
chop.
nely
fi
to
pepper
and
processor.
food
the
Insert
1.
cup
1
Makes
great
works
this
with
tossed
BASIC
|
chol.
1g
fat
sat.
(71%
116
Calories
Nutritional
more
for
adding
try
nuts;
This
TIP:
as
seasoning
and
salt
Add
2.
to
need
may
very
is
mixture
process
then
processor.
food
the
Insert
1.
cup
1
about
Makes
nal
fi
the
can
you
so
it
easy
how
at
PEANUT
OIL
OLIVE
VIRGIN
PEPPER
GROUND
SALT
KOSHER
D
MUSTARD
IJON
HALVED
,
PEELED
SHALLOT
VINEGAR
HAMPAGNE
chicken,
grilled
–
vinaigrette
SALT
KOSHER
,
ROASTED
DRY
UNSALTED
in
nuts
unsalted
use
surprised
pleasantly
¾
EXTRA
CUP
WHITE
¼
TEASPOON
½
TEASPOON
1
TEASPOON
AND
½
SMALL
C
¼
CUP
Classic
¾
TEASPOON
PEANUTS
2
CUPS
to
sure
be
be
You'll
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