Zesty Citrus Vinaigrette Recipe

The Hale Groves Team


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


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)

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