12 Servings
Dressing
Italian
Salads salad dressing oil and vinegar dressing Dressing Italian
Prep. Time: 1:20
Serves: 12
1/2 cup distilled te vinegar
1 tsp. on juice
2 Tbls. beaten (see Notes below)
1/3 cup water
1/3 cup etable oil
1/4 cup n syrup
3 Tbls. ted Romano cheese
2 Tbls. dry unflavored pectin (see Notes, below)
1 1/4 tsp. t
1/2 tsp. minced lic
1/4 tsp. dried sley
1 pinch dried gano
1 pinch pepper flakes
-Pour the vinegar, lemon juice, and egg into a blender; blend for 10 seconds, then allow to rest for 10 minutes. -Add remaining ingredients to blender and blend on low speed for 30 seconds. -Chill at least 1 hour before serving, the longer the better. Notes: Mixing the raw egg with vinegar and lemon juice will kill any Salmonella present. You can also buy pasteurized eggs at many supermarkets. Pectin can be found in most supermarkets near the Jell-O® or with the Mason® jars. Serving Suggestions: Serve this dressing over mixed greens or use as a marinade for your favorite meat.
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