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Salsa Verde (used with Cold Fish Mousse)

Serves: 6
Total Calories: 169

Ingredients

1/2 spinach thawed
1 egg
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 tablespoon lemon juice fresh
2 tablespoons scallion minced
2 tablespoons parsley minced fresh
1/2 teaspoon dill weed dried
1/2 cup vegetable oil

Directions:

Put all ingredients except oil in blender or food processor purée. Slowly add oil while machine is running. Taste for additional seasoning. Serve warm or chilled over the mousse.

Note: This sauce is also delicious with cold meats or heated and served over pasta.

Nutritional Facts:

Serves: 6
Total Calories: 169
Calories from Fat: 164

This Salsa Verde (used with Cold Fish Mousse) recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.


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