Tue, Dec-30-03, 21:43
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Senior Member
Posts: 1,514
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Plan: TSP/PPLP/low-cal/My own
Stats: 250/209/150
BF:
Progress: 41%
Location: Sacramento, CA
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A few notes
I'm glad you all are interested in the recipe. I've been making it for several months now and I've made a few changes. This is how I do it now:
1/2 teaspoon dried carrot
1/2 teaspoon dried red bell pepper
2 teaspoons lemon pepper
1 teaspoon dried oregano, ground up in a mortar and pestle
1/2 teaspoon granulated onion
1/2 teaspoon granulated garlic
2 teaspoons salt
1 tablespoon pectin
I mix this with:
1/3 cup red wine vinegar to which I add enough water to make 1/2 cup
1 1/2 cups olive oil
I have a 1 pint vinegar bottle that I now use as my salad dressing cruet. This recipe is a double recipe of the one above.
Also, I said above that there was about 1/3 gram carbs to a teaspoon of pectin. That's wrong. I finally found out the real count: 1/4 teaspoon = 1 gram carbs. So it works out to about 1 gram carbs per tablespoon of dressing.
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