Red "French" Dressing
Yield: 8 servings
1/2 teaspoon granulated gelatin
1/4 teaspoon dry mustard
1/4 cup boiling water
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 tablespoon cold water
1/2 cup tomato juice
1 dash black pepper
1/4 cup white vinegar
1 tablespoon sugar
1/8 teaspoon garlic powder
Soften gelatin in cold water. Add boiling water; stir until dissolved. Put into a pint jar with all
remaining ingredients. Cover tightly; shake thoroughly. Chill for a few hours before serving. Stir
occasionally to prevent gelling at bottom. Shake gently before using.
Per Serving: 10 Cal (1% from Fat, 5% from Protein, 94% from Carb); 0 g Protein; 0 g Tot Fat; 3 g
Carb; 0 g Fiber; 2 mg Calcium; 0 mg Iron; 206 mg Sodium; 0 mg Cholesterol
Yield: 8 servings
1/2 teaspoon granulated gelatin
1/4 teaspoon dry mustard
1/4 cup boiling water
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 tablespoon cold water
1/2 cup tomato juice
1 dash black pepper
1/4 cup white vinegar
1 tablespoon sugar
1/8 teaspoon garlic powder
Soften gelatin in cold water. Add boiling water; stir until dissolved. Put into a pint jar with all
remaining ingredients. Cover tightly; shake thoroughly. Chill for a few hours before serving. Stir
occasionally to prevent gelling at bottom. Shake gently before using.
Per Serving: 10 Cal (1% from Fat, 5% from Protein, 94% from Carb); 0 g Protein; 0 g Tot Fat; 3 g
Carb; 0 g Fiber; 2 mg Calcium; 0 mg Iron; 206 mg Sodium; 0 mg Cholesterol