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
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