Three Bell Peppers Dressing

1. In a small mixing bowl, whisk together the egg yolk and 1 tablespoon of the lemon juice.

2. Slowly whisk in enough oil to start an emulsion, then alternate oil and vinegar until all is mixed inches.

3. Add the remaining ingredients and whisk slowly to combine.

4. Refrigerate until serving time.

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Nutrient	Quantity
Total fats	220.729 g
Protein	3.1807 g
Carbohydrates	6.4976 g
Energy	1984.935 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.6688 g
Water	83.2157 g
Aspartic acid	0.2967 g
Calcium, Ca	38.4359 mg
Lutein + zeaxanthin	197.9858 g
Fiber, total dietary	0.6919 g
Fatty acids, total saturated 22:0	0.2851 g
Carotene, beta	17.4375 g
Niacin	0.1833 mg
Vitamin A, RAE	65.9677 g
Arginine	0.2019 g
Riboflavin	0.1062 mg
Tocopherol, beta	0.2461 mg
Fatty acids, total polyunsaturated 15:0	0.0028 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0064 g
Fatty acids, total saturated 20:1	0.6864 g
Glutamic acid	0.3737 g
Sodium, Na	82.5028 mg
Fatty acids, total saturated 16:1 undifferentiated	2.8673 g
Total lipid (fat)	220.729 g
Manganese, Mn	0.1066 mg
Fructose	0.6842 g
Proline	0.1268 g
Fatty acids, total saturated 16:0	25.5676 g
Fatty acids, total saturated 8:0	0.0021 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0073 g
Sucrose	0.2743 g
Choline, total	143.6087 mg
Sugars, total	1.7743 g
Serine	0.236 g
Fatty acids, total saturated 10:0	0.0139 g
Fatty acids, total saturated 18:0	4.6342 g
Fatty acids, total saturated 20:4 undifferentiated	0.0745 g
Vitamin B-6	0.1245 mg
Selenium, Se	9.7807 g
Ash	0.696 g
Vitamin D	37.06 IU
Fatty acids, total saturated 18:1 undifferentiated	155.769 g
Pantothenic acid	0.6198 mg
Phenylalanine	0.1248 g
Copper, Cu	0.0341 mg
Betaine	0.4202 mg
Thiamin	0.0492 mg
Retinol	63.07 g
Methionine	0.0674 g
Iron, Fe	2.0413 mg
Carbohydrate, by difference	6.4976 g
Phosphorus, P	76.0707 mg
Folate, total	47.0879 g
Dihydrophylloquinone	0.017 g
Tocopherol, gamma	2.0566 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0019 g
Fatty acids, total saturated 22:1 undifferentiated	0.0015 g
Lycopene	0.115 g
Alanine	0.1536 g
Cholesterol	184.45 mg
Valine	0.1734 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	21.7261 g
Glycine	0.0935 g
Carotene, alpha	6.529 g
Glucose (dextrose)	0.6359 g
Fatty acids, total saturated 14:0	0.0196 g
Zinc, Zn	0.4587 mg
Isoleucine	0.1566 g
Maltose	0.0119 g
Tocopherol, delta	0.0102 mg
Fatty acids, total saturated 12:0	0.0026 g
Fatty acids, total polyunsaturated	23.4918 g
Fatty acids, total saturated 14:1	0.0054 g
Fatty acids, total polyunsaturated 17:1	0.27 g
Leucine	0.2549 g
Tocotrienol, alpha	0.01 mg
Vitamin A, IU	273.9674 IU
Folate, DFE	47.0879 g
Tryptophan	0.0331 g
Vitamin C, total ascorbic acid	29.901 mg
Phytosterols	477.9723 mg
Galactose	0.0128 g
Fatty acids, total polyunsaturated 18:1 c	0.0061 g
Fatty acids, total saturated 20:0	0.8996 g
Fatty acids, total saturated 6:0	0.0001 g
Lactose	0.0119 g
Tyrosine	0.1225 g
Vitamin B-12	0.3315 g
Vitamin K (phylloquinone)	131.1175 g
Fatty acids, total saturated	31.4872 g
Histidine	0.0755 g
Fatty acids, total monounsaturated	159.6025 g
Threonine	0.1254 g
Folate, food	47.0879 g
Fatty acids, total polyunsaturated 17:0	0.0562 g
Vitamin D (D2 + D3)	0.918 g
Fatty acids, total polyunsaturated 24:0	0.0015 g
Cryptoxanthin, beta	8.1938 g
Vitamin D3 (cholecalciferol)	0.918 g
Vitamin E (alpha-tocopherol)	31.5334 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0194 g
Magnesium, Mg	6.7132 mg
Lysine	0.2179 g
Potassium, K	119.1692 mg
Cystine	0.0486 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Garlic	0.25 teaspoon	1.043	0.2314	0.0035
Lemon juice	0.25 cup	13.42	4.209	0.1464
Olive oil	1 cup	1909.44	0	216
Red bell pepper	2 tablespoons	0	0	0
Egg yolk	1	54.74	0.6103	4.5118
Yellow bell pepper	2 tablespoons	0	0	0
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
green bell pepper	2 tablespoons	3.6488	0.7992	0.0469
shallot	0.5 teaspoon	1.2	0.28	0.0017
basil leaf	8	0	0	0