½ cup = 1 Carbohydrate Block
Ingredients:
1 ½ cups onion, finely minced
¼ cup chickpeas, canned, minced finely
8 teaspoons cornstarch
1/8 teaspoon chili powder
½ teaspoon celery salt
1 teaspoon dried dill
1 teaspoon parsley flakes
2 teaspoons garlic, minced
1 teaspoon dried basil
1/8 teaspoon Worcestershire sauce
1 teaspoon dried tarragon
1 teaspoon dried oregano
1 ¾ cups water
¼ cup cider vinegar
2 tablespoons balsamic vinegar
Instructions:
Combine all ingredients in a small saucepan to form a thickened dressing. (Mix cornstarch with a little cold water to dissolve it before adding to saucepan.) Heat dressing to a simmer, constantly stirring until mixture thickens. Transfer dressing mixture to a storage container, let cool, and refrigerate.
Note: This dressing may be refrigerated for up to 5 days, or if you prefer the dressing may be frozen and defrosted for later use. Although the dressing is freeze-thaw stable, after dressing has been frozen and defrosted it may need to be stirred to reincorporate the small amount of moisture that forms on the dressing during the freezing and thawing process.
*Note: Each 1/2 cup of Zoned Herb Dressing contains 1 Carbohydrate Zone Block. There are no Protein or Fat Blocks in this sauce recipe. This recipe is used as a component in other Zone Recipes.