Zesty citrus vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Powdered fruit pectin |
| 1 | teaspoon | Sugar |
| 2 | tablespoons | Chopped fresh parsley or 2 tsp dried |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Chopped fresh oregano or 1/4 tsp dried oregano Dash ground red pepper (cayenne) |
| ½ | cup | Water |
| 1 | tablespoon | Frozen orange juice concentrate, thawed |
| 1 | tablespoon | White wine vinegar or cider vinegar |
| 1 | Garlic clove, minced | |
Directions
Here's a nifty idea for a homemade vinaigrette made with pectin. It is from the July/August 1994 issue of Pillsbury Fast & Healthy.
This dressing lends zesty flavor with no fat. Serve it on a salad of spinach leaves, mandarin orange segments, sliced celery and croutons.
Combine all ingredients in small jar with tight- fitting lid; shake to blend well. ⅔ cup, 1 Tbsp per serving (8 calories, 0 g fat, 0 g chol, 50 mg sodium)
From: nanette.blanchard@... (NANETTE BLANCHARD). Fatfree Digest [Volume 8 Issue 52] June 13, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV