Italian Dressing
low-cal, main dish, poultry, salads
1/4 cup drained capers
1 clove garlic, pressed
1 shallot, minced
1/2 cup olive oil
1/2 teaspoon pepper
1 small dried red chili, sliced
1/2 teaspoon crushed fennel seed
1 tablespoon white chianti or dry white wine
2 tablespoon lemon juice
Makes 3/4 cup. Combine all ingredients in a jar with tight-fitting lid and shake well. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93
Yield: 34 servings
