Asian Vinaigrette Dressing
This dressing is fat free, so feel free to overindulge!

Serves: 8
Prep. Time: 0:30

2 1/2 cups water
1 cup granulated sugar
1/3 cup dry pectin
2 Tbls. distilled white vinegar
1/4 cup soy sauce
1 tsp. ground ginger
1 tsp. black pepper
1 tsp. garlic powder
1/2 tsp. paprika (optional)

-Bring all ingredients to a rolling boil over medium heat, stirring constantly.
-Remove from heat, cool, cover, and refrigerate up to 6 weeks.

Notes: Serve this fat-free dressing over a salad of romaine and iceberg lettuce, red and green cabbage, and shredded carrot. Garnish with slivered almonds, minced green onions, and chow mein noodles. Top with chicken breasts marinated in teriyaki sauce, grilled, and sliced OR fried chicken strips.

• This sounds wonderful, but is there such a critter as lowfat chinese noodles, the crispy ones? Thanks, I like your website.

• The salad is fantastic, but don't forget the almond slices.

• Thank you soooo much for this wonderful recipe-I make this salad everyday for myself-It is great-Thank you again

• This is just like the Applebees dressing, and now I serve this once a week, we don't have to drive 32 miles to Applebee's. Thank yoiu...

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