Category : Salads
Author : Gerald
Hits : 3174
Date : 13/12/2001
Serves/Makes:Makes 1-1/4 cups2/3 cup (150 ml) water 1/4 cup (60 ml) white wine vinegar 3 tbsp (45 ml) powdered fruit pectin 1 tbsp (15 ml) snipped fresh dill 1 tsp (5 ml) sugar 1/4 tsp (1 ml) garlic powder 1/4 tsp (1 ml) dry mustard 1/4 tsp (1 ml) pepper
In a screw-top jar, combine all ingredients. Cover; shake. Chill up to 3 days. Shake before serving. Comments If you are serving with Fish, instead of using plain water in this dressing, use a strained court bouillion for a magnificient flavor. Especially nice with Salmon.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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