| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Vegetarian | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Egg replacer (never use egg whites due to samonella!) |
| Basalmic vinegar to taste | ||
| Fresh lemon or lime juice to taste | ||
| 1 | tb | Vegetarian Worchesteshire sauce |
| 1 | tb | Teriaki sauce |
| 1 | tb | Ff parmesagn cheese (Kraft Free works well) |
| 1 | ts | Garlic powder (or to taste!) |
| 1/4 | ts | Freshly ground black pepper (up to 1/2) |
INSTRUCTIONS
Someone mentioned this at the end of the last digest, and I just want to mention it again. I have been carrying my own dressing around for a while (I have my ff caesar with me today), since I HATE bottled/processed dressing, most especially the commercial ff versions. Even the non-fat free ones add sugar, and to me, dressing should be sour/savory, not sweet. What I do is carry one of those little rubbermaid containers; it holds about 1/2 c. My homemade dressings are mostly vinegar and spices, except for my caesar, which is mainly egg-beaters, vinegar, worchesteshire sauce, and teriaki sauce. In fact, I'll post the recipe here. Mix all ingredients together, pour over crisp romaine lettuce with ff croutons. the measurements are approximate, since I just throw everything in a plastic container and shake! I also use more citrus juice than vinegar, although the basalmic really adds a nice flavor. Posted to fatfree digest V97 #190 by "Jana L. Wachsler-Felder, M.S." <wachsler@cps.acast.nova.edu> on Aug 25, 1997
A Message from our Provider:
“No Brainer: Turn or Burn, Fly or Fry, Live or Die”