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Oil-Free Balsamic Vinaigrette
Posted By archives On October 5, 2010 @ 6:23 pm In Dressings | No Comments
Submitted by: Meghan
1 1/4 t. salt
1/4 t. dry mustard
4 to 5 cloves garlic, minced
1/2 C. (120 ml) balsamic vinegar
1/4 C. (60 ml) lemon juice
3/4 C. (180 ml) water
1/4 t. guar gum *
Combine all ingredients in a jar and shake well. It’s best if made a day ahead to allow the guar gum to thicken the dressing slightly. Keep refrigerated and shake well before each use. Use within 2 weeks. Makes 1 3/4 cups (420 ml) .
For a creamier alternative, combine all ingredients in a blender, and blend on high speed until well combined and smooth. Transfer to a bottle or jar.
* Guar gum is a dried, ground powder that comes from an East Indian plant. Used in small quantities, guar gum is on the FDA GRAS list for use as a thickener or stabilizer. Look for it in health food markets such as Whole Foods or Wild Oats. Many health food markets will special order it for you if it is not one of their regular products.
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