Seven Seas Free Red Wine Vinegar Fat-Free Dressing
By Todd Wilbur
The original version of this bright red dressing is made with a generous amount of oil and is filled with gobs of greasy fat grams. The trend toward fat-free foods was in its infancy when Seven Seas went to work on a nonfat variety of the Red Wine Vinegar Dressing that would taste as good as the original. They did a pretty darn good job, too. Just by tasting the Seven Seas version of this clone, it's hard to believe there's not a speck of fat in the bottle.
We can replace the oil by thickening the dressing with a top secret combination of water, cornstarch, and a little gelatin. A couple drops of food coloring with give your clone the bright, beet-red hue of the original. You can leave the coloring out of the recipe if you like, but when you see the color without the red in it, you'll understand why it's in there.
Serving size–2 tablespoons
Calories per serving–15
Fat per serving–0g
Source: Low-Fat Top Secret Recipes by Todd Wilbur.
This recipe is available in
- 1 1/3 cups water
- 1/4 cup granulated sugar
- 2 teaspoons cornstarch
- 1/8 teaspoon Knox unflavored gelatin
- 1 1/2 teaspoons dried minced onion
- 1 teaspoon salt
- 1/2 cup red wine vinegar
- 7 drops red food coloring
- Do This
1. Combine the water, sugar, cornstarch, gelatin, onion, and salt in a small saucepan. Whisk to dissolve the cornstarch, then set the pan over medium/low heat.
2. Heat the mixture until boiling, stirring often. When the mixture begins to boil, cook for 2 additional minutes, stirring constantly, then remove it from the heat. Let the mixture cool for 5 minutes.
3. Add the vinegar and food coloring to the saucepan and stir. Transfer the dressing to a covered container and refrigerate—preferably overnight—before serving.
Makes 1 1/2 cups.
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.