Zesty Citrus Vinaigrette Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Powdered fruit pectin,
1 tsp: Sugar,
2 tbsp: Chopped fresh parsley or 2 tsp dried,
1/4 tsp: Salt,
1 tsp: Chopped fresh oregano or 1/4 tsp dried oregano Dash ground red pepper, cayenne
1/2 cup: Water,
1 tbsp: Frozen orange juice concentrate, thawed
1 tbsp: White wine vinegar or cider vinegar,
1: Garlic clove, minced
Directions:
Heres 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. 2/3 cup, 1 Tbsp per serving (8 calories, 0 g fat, 0 g
chol, 50 mg sodium)
From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD). Fatfree
Digest [Volume 8 Issue 52] June 13, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV
Source from luhu.jp
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. 2/3 cup, 1 Tbsp per serving (8 calories, 0 g fat, 0 g
chol, 50 mg sodium)
From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD). Fatfree
Digest [Volume 8 Issue 52] June 13, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV
Source from luhu.jp