Fat Free Vinaigrette

¼ cup Balsamic vinegar

¼ cup apple cider vinegar

¼ cup red wine vinegar

¼ cup unseasoned rice vinegar

3 teaspoons minced garlic

¼ cup ketchup

1 tablespoon Dijon mustard

2 tablespoons agave nectar

 

½ teaspoon guar gum, arrowroot or cornstarch for thickening

 

 

Combine all ingredients in a blender and process; it will thicken as it sits. Chill for 2 hours before serving.

 

 

This dressing is really tasty and is thick enough to stay on your salad vegetables without ending up at the bottom of the salad bowl. Many thanks to Mary MacDougall for her ingenuity.

 

 

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