Ingredients
Very Lowfat Dressing
2 cup N.B. Chicken Stock, see below
1/4-1/2 tsp Prothick
1/4 cup Red Wine Vinegar
2 tsp Dijon Mustard
1 tsp Granulated Garlic
1 tsp Bouquet Garni=spice mixture commercially available-orblend equal parts of dry thyme, chervil, parsley and bayleaf.
N.B. Chicken Stock
4 oz N.B. Chicken Stock
2 1/2 gal Water
Preparation
Very Lowfat Dressing
Whisk ingredients together.
N.B. Chicken Stock
Dissolve in boiling water and stir.
Usage: A basic vinegrette to stand alone or use in a place ofmayonnaise or other binding ingredients in compound salads.Use in place of mayonnaise in tuna salad, pasta salad or potatosalad to make them low fat.
Variations
Change flavors by substituting sherry, raspberry, balsamic or otherflavored vinegars.
Specialty Ingredients
#901 HACO-Swiss N.B. CHICKEN STOCK
#90001 HACO-Swiss PROTHICK
#20090 Red Wine Vinegar
#20074 Dijon Mustard
#1-109 Granulated Garlic
