Lighter Salads and Dressings Made With Pectin
Editor’s note: Last month some of the measurements were not printable in the web version of the newsletter. Please note that below are the proper quantities. My apologies for any inconvenience. Janet Hackert, Editor
Restaurant Style Italian Dressing
½ cup vinegar
Place all ingredients in a jar and shake. Keep refrigerated. Delicious on lettuce, spinach or marinated vegetable salads.
Three Bean Salad
6 cups of fresh snapped green or wax beans, cooked until tender and drained
½ cup diced green pepper
½ cup chopped onion
¼ cup water
½ cup vinegar
¾ cup sugar
1 tablespoon dry pectin
Combine water, vinegar and sugar and heat to dissolve the sugar either on the stovetop or in the microwave.
Add the pectin and stir to mix. Pour mixture over vegetables. Refrigerate overnight for flavors to blend. Stir well before serving.
Copper Pennies (makes 2 servings)
1 cup sliced carrots
1 cup water
1 slice from a medium onion, separated into rings
2 tablespoons chopped green pepper
1/
Cook the carrots in water until tender. Drain. Add the sliced onion and green pepper. Heat the remaining ingredients until simmering. Add to carrot mixture. Refrigerate several hours for flavors to blend. Stir well before serving.
Oil-Free Dill Dressing
2/3 cup water
¼ cup white wine vinegar
3 tablespoons dry pectin
1 tablespoon fresh snipped dill or 1 teaspoon dried dillweed
1 teaspoon sugar
¼ teaspoon garlic powder
¼ teaspoon dry mustard
1/
Combine all ingredients in a container. Cover and shake. Shake before serving. Keeps well.
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Taste of Harvest Newsletter Janet Hackert, Editor hackertj@missouri.edu Last revised: 03/21/06 |
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