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Dressing

Low-cal, low-fat dressing for fruit salad
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Prep Time 10 minutes
Servings: 8 salads...approximately
Course: Salad
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp white wine (I use Riesling)
  • 2 tbsp Juice and zest of one lemon
  • 1 tbsp Brandy (I used E&J VS)
  • 1 tbsp Balsamic Vinegar (I use a pear-infused Balsamic)
  • 1 tbsp stone-ground mustard
  • 1 tbsp olive oil (I used a garlic-infused oil)
  • 1/4 tsp xanthan gum
  • 1 tbsp ground fennel seeds
  • 1 tbsp ground anise seeds
  • 1/8 C Splenda (or 2 TBSP honey, but I wanted low calorie)

Equipment

  • A hand infuser or blender is helpful

Method
 

  1. Add all the ingredients except the xanthan gum and Splenda to the cup that came with your immerision blender (or to your blender).
  2. If using an immersion blender, have it ready. Sprinkle the splenda on top of the liquid, then the xanthan gum. Immediately use the immersion blender to mix the ingredients, moving it up and down so the ingredients circulate.
    The reason for "immediately" is because the xanthan gum tends to clump if you let it sit, and then won't mix. Remember, a little bit goes a long way! Too much, and you'll wind up with Jello-like consistency instead of dressing. Ordinarily, this volume of salad dressing would be half oil and have three times the calories.

Notes

Nutrition information is for approximately 1 TBSP of the dressing.  Half the calories are from the olive oil. 
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