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Colorful, almost fat-free salad dressings start with fresh fruit.

Made from fresh fruit, these brightly colored dressings complement the flavors of mild or bitter salad greens, fruits, and cold meats such as chicken, duck, or pork. Slightly thickened with cornstarch, the dressings cling nicely as they flow over salad ingredients. Two pluses: they contain virtually no fat, and will keep in the refrigerator for several days. Strawberry-Tarragon Dressing
1 1/2 cups strawberries, rinsed, drained,
 and hulled
 About 1/4 cup lemon juice
 About 1 tablespoon sugar
 1 tablespoon minced shallots
 1 teaspoon chopped fresh or 1/2
 teaspoon dry tarragon leaves
 1/2 teaspoon cornstarch
 2 tablespoons orange juice


Puree berries in a blender or food processor, then rub through a fine strainer into a 2-cup glass measure. Add 1/4 cup lemon juice and enough water to make 1 cup. Pour into a 1 - to 1 1/2-quart pan and add sugar to taste, shallots, and tarragon. Mix cornstarch with orange juice; stir into pan. On high heat, stir until boiling. Let cool; add a little lemon juice for tarter dressing (depending on sweetness of berries). Use, or cover and chill up to 3 days. Makes about 1 cup; allow 2 or 3 tablespoons per serving. Per tablespoon: 9.8 cal.; 0. 1 g protein; 0. 1 g fa t; 2.4 g carbo.; 1 mg sodium; 0 mg chol. Plum and Port Dressing
 About 3/4 pound (3 or 4 medium size)
 firm-ripe red-skin plums
 2 tablespoons port
 About 2 tablespoons orange juice
 (or omit port and use 1/4 cup
 orange juice)
 About 1 tablespoon lemon juice
 2 teaspoons honey
 1/2 teaspoon cornstarch


Rinse plums, cut from pits, and drop into a 1- to 1 1/2-quart pan. Add port, 2 tablespoons orange juice, 1 tablespoon lemon juice, and honey. Bring to a boil, cover, and simmer until fruit is very soft, about 10 minutes. Puree mixture in a blender or food processor; rub through a fine strainer into a 2cup glass measure. Add enough water to make 1 cup. Return mixture to pan. Blend about 2 teaspoons water with cornstarch and stir into puree. Bring to a boil, stirring. Taste, and add a little lemon juice for tarter dressing, or add a little orange juice for thinner dressing (varies with sweetness and texture of fruit). Use, or cover and chill the dressing up to 3 days. Makes about 1 cup; allow 2 or 3 tablespoons per serving. Per tablespoon: 16 cal.; 0.2 g protein; 0. 1 g fa t; 3.9 g carbo.; 0. 4 mg sodium; 0 mg chol. Orange Dressing
 2 medium-size (about 3/4 lb.) juice
 oranges
 1/4 cup white wine vinegar
 1 tablespoon sugar
 1 teaspoon cornstarch


With a vegetable peeler, pare the orange colored skin of oranges; cut peel into very thin shreds. Ream oranges; pour juice into 2-cup glass measure. Add vinegar and enough water to make 1 cup. Put peel in a 1 - to 1 1/2-quart pan. Add 1 cup water and bring to a boil on high heat; drain; repeat. To drained peel, add 1/2 cup water and the sugar. Boil, uncovered, until almost no liquid is left; stir to prevent scorching. At once, add juice mixture. Blend cornstarch smoothly with 2 teaspoons water and stir into pan; stir until boiling. Let cool; use, or cover and chill up to 3 days. Makes about 1 cup; allow 2 or 3 tablespoons per serving. Per tablespoon: 9.5 cal.; 0. 1 g protein; 0 g fat, 2.3 g carbo.; 0. 1 mg sodium; 0 mg chol.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Jun 1, 1990
Words:595
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