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Italian Vinaigrette

Categories:
salad dressings

1/2 cup water
2 tablespoons powdered fruit pectin
1 tablespoon grated parmesan cheese
4 teaspoons white wine vinegar
--or vinegar
1 teaspoon snipped fresh oregano
--or 1/4 teaspoon dried oregano; crushed
1 teaspoon sugar
1/4 teaspoon celery seed
1/8 teaspoon dry mustard
1/8 teaspoon pepper
1 dash paprika
1 clove garlic; minced

Combine water, powdered fruit pectin, Parmesan cheese, white wine vinegar or vinegar, oregano, sugar, celery seed, dry mustard, pepper, paprika, garlic, and dash salt in a screw-top jar. Cover and shake well (be sure all pectin is dissolved). Chill several hours.

To store remaining dressing, cover and store in the refrigerator up to 3 days. Shake before serving.

Makes 10 (1 tablespoon) servings.

Nutrition facts per serving: 12 cal., 0 g total fat (0 g sat. fat), 0 mg cholesterol, 29 mg sodium, 3 g carbohydrate., 0 g dietary fiber, 0 g pro.

Busted by Gail Shermeyer <4paws@netrax.net>.



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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 10 servings

Preparation Time: 0:00




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