Oil-Free Italian Vinaigrette

• 1/2 cup water
• 2 tablespoons powdered fruit pectin
• 1 tablespoon grated parmesan cheese
• 4 teaspoons white wine vinegar or 4 teaspoons vinegar
• 1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
• 1 teaspoon sugar
• 1/4 teaspoon celery seed
• 1/8 teaspoon dry mustard
• 1/8 teaspoon pepper
• 1 dash paprika
• 1 clove garlic, minced

1. Combine water, powdered fruit pectin, parmesan cheese, white wine vinegar or vinegar, oregano, sugar, celery seed, dry mustard, pepper, paprika, garlic, and dash salt in a screw-top jar.
2. Cover and shake well (be sure all pectin is dissolved).
3. Chill several hours.
4. To store remaining dressing, cover and store in the refrigerator up to 3 days.
5. Shake before serving.

water, powdered fruit pectin, parmesan cheese, white wine vinegar, fresh oregano, sugar, celery, dry mustard, pepper, paprika, clove garlic

Taken from www.food.com/recipe/oil-free-italian-vinaigrette-35372 (may not work)