You are here

Italian Vinaigrette

Love.Food's picture
  Water 1⁄2 Cup (8 tbs)
  Powdered fruit pectin 2 Tablespoon
  Parmesan cheese 1 Tablespoon, grated
  White wine vinegar 4 Teaspoon
  Dried oregano 1 Teaspoon, crushed
  Sugar 1 Teaspoon
  Celery seed 1⁄4 Teaspoon
  Dry mustard 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Salt 1 Dash
  Paprika 1 Dash
  Garlic 1 Clove (5 gm), minced

In a screw-top jar combine the water, powdered pectin, Parmesan cheese, white wine vinegar or vinegar, oregano, sugar, celery seed, dry mustard, pepper, salt, paprika and garlic.
Cover and shake well (be sure all pectin is dissolved).
Chill several hours before using.
To store any remaining dressing, cover and store in the refrigerator for up to 3 days.
Shake before serving.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 209 Calories from Fat 43

% Daily Value*

Total Fat 5 g7.6%

Saturated Fat 2.6 g13.2%

Trans Fat 0 g

Cholesterol 10.2 mg3.4%

Sodium 432.4 mg18%

Total Carbohydrates 38 g12.8%

Dietary Fiber 5.1 g20.5%

Sugars 5.4 g

Protein 7 g13.3%

Vitamin A 11.4% Vitamin C 7.7%

Calcium 29.2% Iron 22%

*Based on a 2000 Calorie diet

Italian Vinaigrette Recipe