Serves: 5
Total Calories: 104
Yield: 1 1/2 cups
1. Place all the ingredients except the hazelnuts in a small bowl and mix well. Add the hazelnuts.
2. Use immediately or refrigerate in a covered container up to two weeks.
This Hazelnut Vinaigrette recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.
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