Guest guest Posted April 9, 2009 Report Share Posted April 9, 2009 http://www.bryannaclarkgrogan.com/page/page/579094.htm She's got a recipe archive there, many samples from her defunct newsletter, and a link to her blog (which has a fine list of recipes on it). She's not a strict about no added oil/fat, but much of her work is quite good and can be adjusted fairly easy. Using cornstarch and water to make a " thickened " no fat salad dressing is a staple around here. Essentially, you heat (moderate) one cup of water (stock, broth) and add 2 tsp of cornstarch, mixing/stiring frequently until transparent and thickens. Let cool a bit, add dressing ingredients (I keep a few " old " salad dressing bottles around for this purpose... just add it all, shake, 'frig). FYI, Mark Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2009 Report Share Posted April 9, 2009 Cool idea, Mark! Thanks for the instructions. -Becky - Mark Sutton Thursday, April 09, 2009 9:33 AM Additional Recipe Website of Note http://www.bryannaclarkgrogan.com/page/page/579094.htmShe's got a recipe archive there, many samples from her defunct newsletter, and a link to her blog (which has a fine list of recipes on it).She's not a strict about no added oil/fat, but much of her work is quite good and can be adjusted fairly easy. Using cornstarch and water to make a "thickened" no fat salad dressing is a staple around here.Essentially, you heat (moderate) one cup of water (stock, broth) and add 2 tsp of cornstarch, mixing/stiring frequently until transparent and thickens. Let cool a bit, add dressing ingredients (I keep a few "old" salad dressing bottles around for this purpose... just add it all, shake, 'frig).FYI, Mark Quote Link to comment Share on other sites More sharing options...
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