French Dressing (Not Catalina Style)

1. If using garlic, soak in vinegar for 1/2 hour; discard clove.

2. Mix dry ingredients together and place in a covered jar or bottle.

3. Add vinegar to dry ingredients.

4. Pour in the oil, slowly.

5. Place in refrigerator until ready to use.

6. Before serving, shake vigorously for two minutes.

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Nutrient	Quantity
Total fats	428.3438 g
Protein	0.5114 g
Carbohydrates	18.0813 g
Energy	3898.7745 kCal
Fatty acids, total saturated 18:3 undifferentiated	31.8215 g
Water	226.7281 g
Aspartic acid	0.0818 g
Calcium, Ca	31.4308 mg
Lutein + zeaxanthin	527.9663 g
Fiber, total dietary	1.1684 g
Fatty acids, total saturated 22:0	0.3007 g
Carotene, beta	647.0577 g
Niacin	0.2632 mg
Vitamin A, RAE	60.4828 g
Fatty acids, total trans-polyenoic	7.5414 g
Arginine	0.024 g
Riboflavin	0.033 mg
Tocopherol, beta	5.0156 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	26.715 g
Fatty acids, total saturated 20:1	2.0382 g
Glutamic acid	0.0682 g
Sodium, Na	14.6247 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5717 g
Total lipid (fat)	428.3438 g
Manganese, Mn	0.7847 mg
Fructose	0.8739 g
Proline	0.0693 g
Fatty acids, total saturated 16:0	12.8072 g
Fatty acids, total saturated 8:0	0.0012 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	194.1793 g
Sucrose	13.707 g
Choline, total	1.3261 mg
Sugars, total	14.9202 g
Serine	0.0187 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	4.9464 g
Vitamin B-6	0.0567 mg
Selenium, Se	0.4613 g
Ash	0.6911 g
Fatty acids, total saturated 18:1 undifferentiated	155.2631 g
Pantothenic acid	0.0787 mg
Phenylalanine	0.0191 g
Fatty acids, total polyunsaturated 22:1 c	0.6035 g
Copper, Cu	0.0558 mg
Betaine	0.2657 mg
Thiamin	0.0107 mg
Methionine	0.0057 g
Iron, Fe	1.1653 mg
Carbohydrate, by difference	18.0813 g
Phosphorus, P	29.6503 mg
Folate, total	1.6025 g
Tocopherol, gamma	431.9232 mg
Fatty acids, total saturated 22:1 undifferentiated	0.6049 g
Lycopene	0.23 g
Alanine	0.0218 g
Valine	0.0235 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	196.7913 g
Glycine	0.023 g
Carotene, alpha	14.0563 g
Glucose (dextrose)	0.3023 g
Fatty acids, total saturated 14:0	0.2739 g
Zinc, Zn	0.2188 mg
Isoleucine	0.0173 g
Tocopherol, delta	132.1722 mg
Fatty acids, total saturated 12:0	0.0027 g
Fatty acids, total polyunsaturated	228.6146 g
Fatty acids, total saturated 14:1	0.0002 g
Tocotrienol, gamma	0.0021 mg
Leucine	0.0329 g
Tocotrienol, alpha	0.1006 mg
Fatty acids, total trans-polyenoic 18:3i	5.106 g
Fatty acids, total polyunsaturated 18:2 i	2.4353 g
Vitamin A, IU	1209.6925 IU
Folate, DFE	1.6025 g
Tryptophan	0.0023 g
Vitamin C, total ascorbic acid	1.654 mg
Phytosterols	5.083 mg
Fatty acids, total polyunsaturated 16:1 c	0.5692 g
Galactose	0.0061 g
Fatty acids, total polyunsaturated 18:1 c	155.2628 g
Fatty acids, total saturated 20:0	1.5419 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0143 g
Vitamin K (phylloquinone)	9.7377 g
Fatty acids, total saturated	19.8818 g
Histidine	0.0076 g
Fatty acids, total monounsaturated	158.4781 g
Threonine	0.0141 g
Folate, food	1.6025 g
Cryptoxanthin, beta	143.4988 g
Vitamin E (alpha-tocopherol)	93.3474 mg
Fatty acids, total trans	7.5414 g
Magnesium, Mg	19.0332 mg
Lysine	0.0187 g
Potassium, K	255.1555 mg
Cystine	0.0069 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 tablespoon	55.062	13.7724	0
Salt	1 tablespoon	0	0	0
Paprika	1 teaspoon	6.486	1.2418	0.2965
Vinegar	1 cup	50.19	2.2227	0
Mustard	2 teaspoons	0.63	0.109	0.0098
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Garlic Clove	1	0	0	0
salad oil	2 cups	3783.52	0	428