Post by chief_cook2 on Jun 2, 2003 10:38:16 GMT -6
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Low-Fat Bacon Mustard Dressing
1/4 slice bacon, finely chopped
6 tablespoons fresh orange juice
1/2 cup nonfat sour cream
1 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3 green onion, chopped white, part only
1 large garlic clove, finely minced
1 teaspoon firmly packed brown sugar
Salt and freshly ground black pepper to taste
In a small skillet cook bacon over medium heat, stirring, until crisp; remove skillet from heat.
Add orange juice to skillet and scrape up brown bits.
In a blender, puree bacon mixture with the remaining ingredients until smooth. Cover and refrigerate. Keeps for 1 week.
Makes about 1 cup.
1/4 slice bacon, finely chopped
6 tablespoons fresh orange juice
1/2 cup nonfat sour cream
1 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3 green onion, chopped white, part only
1 large garlic clove, finely minced
1 teaspoon firmly packed brown sugar
Salt and freshly ground black pepper to taste
In a small skillet cook bacon over medium heat, stirring, until crisp; remove skillet from heat.
Add orange juice to skillet and scrape up brown bits.
In a blender, puree bacon mixture with the remaining ingredients until smooth. Cover and refrigerate. Keeps for 1 week.
Makes about 1 cup.
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Low-Fat Bacon Mustard Dressing
1/4 slice bacon, finely chopped
6 tablespoons fresh orange juice
1/2 cup nonfat sour cream
1 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3 green onion, chopped white, part only
1 large garlic clove, finely minced
1 teaspoon firmly packed brown sugar
Salt and freshly ground black pepper to taste
In a small skillet cook bacon over medium heat, stirring, until crisp; remove skillet from heat.
Add orange juice to skillet and scrape up brown bits.
In a blender, puree bacon mixture with the remaining ingredients until smooth. Cover and refrigerate. Keeps for 1 week.
Makes about 1 cup.
1/4 slice bacon, finely chopped
6 tablespoons fresh orange juice
1/2 cup nonfat sour cream
1 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3 green onion, chopped white, part only
1 large garlic clove, finely minced
1 teaspoon firmly packed brown sugar
Salt and freshly ground black pepper to taste
In a small skillet cook bacon over medium heat, stirring, until crisp; remove skillet from heat.
Add orange juice to skillet and scrape up brown bits.
In a blender, puree bacon mixture with the remaining ingredients until smooth. Cover and refrigerate. Keeps for 1 week.
Makes about 1 cup.