Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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