Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 T Powdered fruit pectin -(cayenne)
1 t Sugar 1/2 c Water
2 T Chopped fresh parsley or 2 1 T Frozen orange juice
-tsp dried -concentrate, thawed
1/4 t Salt 1 T White wine vinegar or cider
1 t Chopped fresh oregano or 1/4 -vinegar
-tsp dried oregano 1 Garlic clove, minced
-Dash ground red pepper

Here's 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

Browse by categories