1/3 c. light olive oil
1 tbl. pistachio oil
2 tbl. white wine vinegar
1 tbl. pistachios, chopped
1 tbl. tarragon, chopped
1/4 packet Stevia
Put ingredients in a small screw-to jar. Season with salt and cracked black pepper and shake until well blended.
Will keep, covered, in the refrigerator for up to 2 days. Makes about 1/3 cup.
0 g. Carbohydrates
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