Citrus Vinaigrette

For a light and versatile topping for salads or steamed vegetables, you might want to try the "Citrus Vinaigrette" (page 103). Using freshly squeezed orange, lemon, and lime juices combined with agave nectar and Dijon mustard, and spiced up just a tad with cayenne pepper, the flavors here are bright and vibrant. The recipe also calls for ¼ cup of olive oil. This actually comprises more than half the volume of the dressing, so it didn't seem workable to just "leave it out". Instead, I used ¼ cup water, and added ¼ teaspoon guar gum to thicken the dressing. I used this on a green salad made from butter lettuce and red onion, topped off with Agave-Glazed Pecans. Delicious simplicity!

Keeping it "McDougall Friendly" checklist:

• Omit the olive oil. Use water instead, and thicken the dressing with ¼ teaspoon guar gum. (This needs to be thoroughly whisked or shaken into the dressing and allowed to sit for at least 30-60 minutes to thicken up.)