Zesty citrus vinaigrette

Yield: 1 servings

Measure 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 \N Garlic clove, minced

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

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