Pecan Vinaigrette Dated 1968 |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wagner Estate in Wichita Falls, Texas in 1990 Ingredients:
1/2 cup pecans |
1/4 cup olive oil |
2 tablespoons freshly squeezed limejuice |
2 tablespoons water |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 350.
2. Spread pecans on baking sheet and bake until slightly golden about 5 minutes.
3. Set aside to cool.
4. When pecans are cool transfer to a blender along with remaining ingredients.
5. Puree until smooth then use immediately or store in container in refrigerator up to 5 days.
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