This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
1 tbsp | balsamic vinegar | 15 mL | |
3 tbsp | extra virgin olive oil | 45 mL | |
1 clove | garlic, finely chopped | ||
1 tsp | Dijon mustard | 5 g | |
2 tbsp | creamy soy preparation for cooking [optional] | 30 mL | |
2 tbsp | chives, fresh, chopped | 6 g |
per 1 serving (20 g)
Amount % Daily Value |
Calories 100 |
Fat 10 g 16 % |
Saturated
1.4 g
7 % |
Cholesterol 0 mg |
Sodium 20 mg 1 % |
Carbohydrate 1 g 0 % |
Fibre 0 g 0 % |
Sugars 1 g |
Net Carbs 1 g |
Protein 0 g |
Vitamin A 1 % |
Vitamin C 2 % |
Calcium 0 % |
Iron 1 % |
Food Group | Exchanges |
---|---|
Vegetables | 0 |
Fats | 2 |