Fat-free italian dressing

Yield: 1 Servings

Measure Ingredient
2 tablespoons Apple cider vinegar
1 tablespoon Chopped onion
¼ cup Water
2 tablespoons Frozen apple juice
Concentrate
1 Clove garlic, cut in half
1 teaspoon Honey
½ teaspoon Crushed dried basil
½ teaspoon Crushed dried oregano
1 pinch White pepper
2 Canned artichoke hearts
(packed in water),
Rinsed and drained
(about 1/2 cup)

Combine all ingredients in blender or food processor and puree until smooth.

Chill at least 15 minutes before serving.

Yields: 1 cup

Posted by lynda@... (Lynda Korsan) to the Fatfree Digest [Volume 11 Issue 14], Oct. 14, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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