I was reading todays Food section in the Boston Globe (5/4/94), and thought of all of you on this list who are always looking for a good recipe for low fat salad dressing. Tomato juice replaces most of the oil in this reduced-fat recipe. In a small bowl or measuring cup, whisk ingredients until evenly blended. Makes about 2/3 cup. >From: MLAPLANT.OFS@sph.harvard.edu (Laplante, Michelle)
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|Serving Size: 1 Serving (151g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 63 (50%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 385.6mg||13 %|
|Potassium 294.3mg||8 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 15.5g|
|Protein 1.2g||2 %|
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Calories per serving: 127
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