| 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
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