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Add a photoServings: 1
Ingredients
- 1/2 c. White Vinegar
- 1/3 c. water
- 1/3 c. vegetable oil
- 1/4 c. corn syrup
- 2Â 1/2 Tbsp. grated Romano cheese
- 2 Tbsp. dry pectin
- 2 Tbsp. beaten egg or possibly egg substitute
- 1Â 1/4 tsp salt
- 1 tsp lemon juice
- 1/2 tsp chopped garlic
- 1/4 tsp dry parsley flakes
- Â Â healthy pinch of dry oregano
- Â Â healthy pinch of crushed red pepper flakes
Directions
- Combine all of the ingredients with a mixer on medium speed or possibly in a blender on low speed for 30 seconds. Refrigerateat least 1 hour. Serve over mixed greens or possibly use as a marinade.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 464g | |
| Calories 1097 | |
| Calories from Fat 755 | 69% |
| Total Fat 85.47g | 107% |
| Saturated Fat 12.56g | 50% |
| Trans Fat 1.88g | |
| Cholesterol 152mg | 51% |
| Sodium 3451mg | 144% |
| Potassium 173mg | 5% |
| Total Carbs 69.66g | 19% |
| Dietary Fiber 0.7g | 2% |
| Sugars 23.92g | 16% |
| Protein 15.25g | 24% |
