KATHY'S ITALIAN DRESSING
1/2 cup plus 2 tbsp white vinegar
1/3 cup water
1/4 cup canola oil
2 tbsp corn syrup
2 tbsp grated Romano Cheese
2 tbsp dry pectin
2 tbsp egg substitute
1 1/4 tsp salt
1 tsp lemon juice
1/2 tsp minced garlic
1/4 tsp dried parsley flakes
Pinch of dried oregano
Pinch of crushed red pepper flakes
Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least one hour before serving.
Makes about 1 1/3 cups dressing. 2 tbsp = 71 calories
Source: Kathy Manweiler food column, Tuscaloosa News,
April 2, 2008
1/2 cup plus 2 tbsp white vinegar
1/3 cup water
1/4 cup canola oil
2 tbsp corn syrup
2 tbsp grated Romano Cheese
2 tbsp dry pectin
2 tbsp egg substitute
1 1/4 tsp salt
1 tsp lemon juice
1/2 tsp minced garlic
1/4 tsp dried parsley flakes
Pinch of dried oregano
Pinch of crushed red pepper flakes
Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least one hour before serving.
Makes about 1 1/3 cups dressing. 2 tbsp = 71 calories
Source: Kathy Manweiler food column, Tuscaloosa News,
April 2, 2008
MsgID: 0086885
Shared by: R. Barton - Sacramento, CA
In reply to: ISO: Pectin French Dressing
Board: Cooking Club at Recipelink.com
Shared by: R. Barton - Sacramento, CA
In reply to: ISO: Pectin French Dressing
Board: Cooking Club at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Pectin French Dressing |
Sandy, Kentucky | |
2 | Recipe: Using pectin to replace oil in salad dressings and recipes (repost) |
Betsy at Recipelink.com | |
3 | Recipe: Pectin Salad Dressings - French and Italian-Style with Variations |
R. Barton - Sacramento, CA | |
4 | Thank You: Pectin Salad Dressings |
Sandy, Kentucky | |
5 | Recipe: Kathy's Italian Dressing (using pectin) |
R. Barton - Sacramento, CA |
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