Basic italian dressing
1
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | arrowroot or cornstarch |
| 2 | cups | water |
| ½ | cup | white wine vinegar |
| ¼ | cup | minced green bell pepper |
| 2 | scallions, minced | |
| 2 | cloves garlic, minced | |
| 2 | tablespoons | dijon mustard |
| 1 | tablespoon | honey |
| 1 | tablespoon | chopped fresh parsley |
| ½ | teaspoon | paprika |
| ¼ | teaspoon | black pepper |
Directions
Dissolve arrowroot or cornstarch in ¼ c. of the water. Bring remaining 1¾ c. water to a boil. Stir in dissolved thickener and whisk until liquid is clear. Allow mixture to cool. Stir in vinegar, green pepper, scallions, garlic, mustard, honey, parsley, paprika, & black pepper. Makes 3 cups. 16 calories per ¼-cup serving. ⅒ g fat. 6% fat.
Contributor: Sarah Schlesinger' '500 Fat Free Recipes' NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000