Lemon Herb Vinaigrette
This is great on green salad with feta or boiled shrimp.

Servings: 4 - 1/4 cup servings
Yields: 3/4 cup

• 2 tablespoons powdered fruit pectin
• 2 teaspoons fresh oregano, snipped or 1/2 teaspoon dried oregano, crushed
• 1 teaspoon sugar
• 1/8 teaspoon black pepper
• Dash salt
• 1/3 cup water
• 3 tablespoons lemon juice
• 3 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 small clove garlic, minced

In a small bowl, stir together all ingredients. Cover and refrigerate for up to 3 days.

Per Serving: 37 Calories; trace Fat (3.3% calories from fat); trace Saturated Fat; trace Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 31mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

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