INGREDIENTS
2 tablespoon powdered fruit pectin
1 teaspoon sugar
2 tablespoon chopped fresh parsley or 2 teaspoon dried oregano
Dash ground red pepper (cayenne)
½ cup water
1 tablespoon frozen orange juice concentrate, thawed
1 tablespoon white wine vinegar or cider vinegar
1 garlic clove, minced
PREPARATION
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 a small jar with tight – fitting lid; shake to blend well.
Yield: 2/3 cup, 1 tablespoon per serving (8 calories, 0 g fat, 0 g cholesterol, 50 mg sodium)