** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Put the vinegar, egg, paprika, sugar, salt, and cayenne into a bender container and blend until combined.
2. With the blender running slowly, gradually pour the salad oil into the blender container.
3. Chill before serving. Makes about 1 2/3 cups.
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Dietary Notes:
This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Sulfites, Natural Sweeteners, Hot Pepper, Vinegar, Olive Oil allergies.