| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Digest, Salad dress | 1 | Servings | |
INGREDIENTS
| 2 | tb | Powdered fruit pectin |
| 1 | ts | Sugar |
| 2 | tb | Chopped fresh parsley or 2 |
| ts | Dried | |
| 1/4 | ts | Salt |
| 1 | ts | Chopped fresh oregano or 1/4 |
| ts | Dried oregano | |
| 1 | ds | Ground red pepper (cayenne) |
| 1/2 | c | Water |
| 1 | tb | Frozen orange juice |
| Concentrate, thawed | ||
| 1 | tb | White wine vinegar or cider |
| Vinegar | ||
| 1 | Garlic clove, minced |
INSTRUCTIONS
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 58] June 19, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV : Here's a nifty idea for a homemade vinaigrette made with pectin. It is from the July/August 1994 issue of Pillsbury Fast & Healthy.: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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