Red "French" Dressing
Yield: 8 servings
1/2 teaspoon granulated gelatin
2/4 teaspoon dry mustard
3/4 cup boiling water
4/2 teaspoon Worcestershire sauce
5/2 teaspoon salt 1 tablespoon cold water
6/2 cup tomato juice 1 dash black pepper
7/4 cup white vinegar 1 tablespoon sugar
8/8 teaspoon garlic powder
Soften gelatin in cold water. Add boiling water; stir until dissolved. Put into a pint jar with all
remaining ingredients. Cover tightly; shake thoroughly. Chill for a few hours before serving. Stir
occasionally to prevent jelling at bottom. Shake gently before using.
Per Serving: 10 Cal (1% from Fat, 5% from Protein, 94% from Carb); 0 g Protein; 0 g Tot Fat; 3 g
Carb; 0 g Fiber; 2 mg Calcium; 0 mg Iron; 206 mg Sodium; 0 mg Cholesterol
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