1/2 cup fat-free red wine vinegar dressing
1/2 cup sugar
1/2 teaspoon dry mustard
1 1/2 teaspoons finely grated fresh Texas orange peel
1/4 cup Texas red grapefruit juice, fresh squeezed
1 tablespoon poppy seeds
Finely grate 1 1/2 teaspoons peel from orange. Combine all ingredients in the container of an electric blender. Cover and blend well. Refrigerate several hours before serving. Serves 4.
Nutritional analysis per serving: Calories, 210; fat, 1.5 grams; cholesterol, 0; sodium, 450 mg; carbohydrate, 48 grams; protein, 4 grams.
Thursday, February 21, 2002
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