Chef Cynthia Walt
Recipe by Cooking Light April 1997

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Recipe Summary test

Yield:
1 1/2 cups
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Ingredients

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Directions

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  • Combine all ingredients in a small bowl, and stir. Serve sauce with the Coriander-Rubbed Tenderloin Crostini.

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Source

Terra Bistro, Vail Athletic Club Hotel and Spa, Vail, Colorado

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