French Dressing
"Got this one of www.fatfree.com. Use splenda to make diabetic friendly."
photo by Artandkitchen
- Ready In:
- 3mins
- Ingredients:
- 6
- Yields:
-
3 tablespoons
- Serves:
- 1
ingredients
- 2 tablespoons lemon juice
- 2 teaspoons white wine vinegar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon sugar (substitute splenda for diabetics)
- 1⁄8 1/8 teaspoon mild mustard or 1/8 teaspoon hot English mustard, your choice
- ground black pepper
directions
- Put all ingredients into a small screw top jar.
- Secure lid and shake well.
- Keep in fridge till ready to use, shaking well just before doing so.
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Reviews
-
Pat,<br/>this was delicious and I really didn't miss the oil.<br/>I used a really good moutarde de Dijon with whole grains. This can be prepared in advance and doesn't separed (hydrophilic from hydrophib ingredients) as there is no oil.<br/>Thanks a lot. -
Made for Aus/NZ - Make My Recipe #4. I didn't particularly care for this. It was quite bitey but that's just me as the others who posted reviews liked the dressing. -
What a great idea for when you've run out of store-bought. This has quite a tang to it too so you only need to use a little for a great flavour boost to your salad. Thanks Chef Potts! -
This was good. I put it on a mix of lettuce, avocado, radish, cheese, and pumpkin seeds. Tart and tangy; went very nicely with the other flavors in my salad and made from stuff I had on hand anyway. Thanks. -
This was good and gullt free! Nice tangy flavors that went over a mixed greens salad. Thank you!
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RECIPE SUBMITTED BY
I'mPat
Australia
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