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Honey Dressing
Submitted by: Barbiel
2 tablespoons balsamic vinegar
2 tablespoons rice vinegar
1 tablespoon plus 1 teaspoon honey
2 teaspoons Dijon mustard
salt and pepper to taste
fresh or dried herbs (your choice)
In a small jar with a lid, combine balsamic vinegar, rice vinegar, honey, Dijon mustard, salt, and pepper. Cover securely and shake vigorously. Store, covered, in the refrigerator. Add herbs before serving. Serve at room temperature.

Low-Fat Dressing
Submitted by: Barbiel
1 medium onion, chunked
2 tablespoons Canola oil
1/3 cup apple cider vinegar
1/4 cup catsup
salt and freshly ground pepper to taste
1/2 teaspoon dry mustard
4 tablespoons sweetener
1 egg white
In food processor, add onion, Canola oil, vinegar, catsup, salt, pepper, mustard, splenda, and egg white. Whirl until blended. Makes about 1 1/2 cups.

Hazelnut Vinaigrette
Submitted by: Barbiel
1 clove garlic
1/8 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 cup raspberry vinegar
1/4 cup honey
3 tablespoons hazelnut oil
1/2 cup extra-virgin Olive oil
fresh pepper to taste
In a blender or food processor, mince garlic. Add salt and Dijon mustard. Whirl drizzling in raspberry vinegar, honey, hazelnut oil and olive oil. Season with pepper. Store, covered, in the refrigerator. Serve at room temperature. Yields 1 cup.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

Background graphics made especially for the Recipes Committee of the Garden of Friendship by Valatine