This dressing is great on a spinach salad tossed with a few sweetened dried cranberries and toasted almonds.
1/2 Cup Raspberry Balsamic Vinegar
2 Tbsp Dijon Mustard
1 Tbsp granulated Splenda No Calorie Sweetener
1/4 Cup Extra LIGHT Olive Oil
1 Tbsp Lemon Juice
Pinch of Salt
Dash of Black Pepper
Blend all the ingredients in a blender and store in the refrigerator.
Makes 10 - 12 servings
* Fat: 5.6g
* Carbohydrates: 2.8g
* Calories: 59.4
* Protein: 0.0g
Originally posted 8/20/09
Select a "Category" tab below, or use the "Index" in the right column to search by ingredient.
We always have sourdough starter (masa madre) on hand because we bake bread frequently. I have two versions of Sourdough Pancakes. One produ...
This is an absolutely delicious Costa Rican staple that used to be served at every evening meal. Now it is served anytime. You will find i...
When I first lived in Costa Rica almost 40 years ago every home and restaurant used a "Chorreador de Café" to make the best tastin...
(español, ver mas abajo) Costa Rican Chorreadas are quick and easy to make, especially if you have lots of fresh corn on hand. There are ...
"Bizcochos" or "Rosquillas de Queso", a traditional Costa Rica snack food, are corn meal cheese rings. Usually, bizcoch...
This week we tried something we'd never done before, we brined a fresh ham and cooked it outdoors, in our wood fired stone oven. All I ...
John has really enjoyed "platano maduro" and the many ways it can be served. This simple recipe has become one of his favorites f...
Many years ago I was served “Pumpkin Soup” while on vacation in Jamaica. I have never forgotten the wonderful party in my mouth with the i...
Ingredients: 50 grams of recently fed sourdough starter at 100% hydration 220 grams of pineapple juice 30 grams coconut syrup 2 large e...
Ingredients: 2 ripe plantains (platano maduro) Note: The skin will be almost black. 1 tablespoon butter or margarine 1 cup milk 2 tables...