Directions:
Combine all the ingredients in a medium non-reactive mixing bowl and incorporate all the items thoroughly using a whisk. Refrigerate for several hours and serve chilled.
Yield: Approximately 2 Cups or 8 (2 oz. servings)
Nutritional Analysis Per Serving:
Calories 170
Protein (g) 2
Fat (g) 4
Sat fat (g) 10
Carbs (g) 1
Sodium (mg) 70
Cholesterol (mg) 15
CHEF NOTES:
Dry Herbs – Dry herbs tend to concentrate flavors, while fresh herbs are less intense. When using dry herbs, only about half the amount of fresh herbs is needed. To release even more of the flavor from dry herbs, grind them a second or two in a coffee grinder, or chop them on a cutting board just before adding them to a dish. Dry herbs should be stored in a cool, dry location – not over the stove or in direct light. The shelf over that commercial range used in many fire stations today should be used for keeping food and plates warm, not for storing herbs and spices.
Kerry B. Koen
Fire Chief, Delray Beach Fire Department
Delray Beach, FL
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