Potbelly vinaigrette recipe [Moved from Chicago board]
Here's a start with a Non-Fat Vinaigrette recipe. Maybe you could tweek it.
1 packet unflavored gelatin
1/2 cup cold water
1 cup boiling water
1/4 cup red wine vinegar
1 tbsp Dijon-style mustard
1 tsp fresh dill or 1 tbsp dried dill
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper
In a blender, sprinkle unflavored gelatin
over 1/2 cup cold water. Let stand 2 minutes.
Add 1 cup boiling water and process at low speed
until the gelatin is completely dissolved, about
Add red wine vinegar, Dijon-style mustard, dill,
garlic powder, salt and pepper.
Process at low speed until blended.
Pour into a bowl and chill until slightly thickened,
about 2 hours.
Before serving, stir until smooth.
Can be stored in fridge in covered container up to
Makes about 2 cups.
Source: Portsmouth Daily Times newspaper, Mar 16, 1992.