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I just printed a recipe off The Pioneer Womans tasy kitchen site. It's a winter salad w/ a vinaigrette that calls for 2 Tablespoons pectin. Pectin? Have you ever heard of pectin in salad dressing?
Or it could be added to simply thicken the dressing so it's not quite so runny. This also fits with SM's suggestion that it helps the dressing stick to the ingredients better.
Can you share the recipe? I'd love to see what's in it.
Thanks,
Mike
This is a little off topic...but still dealing with pectin
In the past few months when I was buying pectin I bought the ball brand. (didnt really care about the brand, just wanted powdered pectin) Much to my surprise when i opened the box there was a 50 cent coupon. I bought some surejel the next week and no coupon inside :-( Not a big deal but when stores double coupons it starts to add up!
