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Orange Curry Dressing
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- 200 g walnut oil or other nut oil
- 1 piece orange peel (1 cm x 3 cm)
- 130 g orange juice, freshly squeezed
- 30 g shallots, halved
- 20 g hot mustard
- ½ tsp curry powder
- ½ tsp salt
- 20 g fruit vinegar (e.g. apple, peach)
- per 1 portion
- 1957.9 kJ / 468 kcal
- 0.7 g
- 5.4 g
- 50.3 g
- Saturated fat
- 4.6 g
- 0.8 g
- 347.4 mg
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