3 tablespoons lemon juice
2 tablespoons red wine vinegar
1 teaspoon olive oil
2 teaspoons anchovy paste
1 teaspoon black pepper
1 1/2 tablespoons garlic -- minced
1 1/2 teaspoons Worcestershire sauce
1/4 cup parmesan cheese
3/4 cup nonfat ricotta cheese
1 tablespoon lowfat mayonnaise
1 tablespoon balsamic vinegar
Preparation:
| 1. | Pour all ingredients into a food processor or blender. Process or blend until smooth.
|
| 2. | May be used as a salad dressing, or as a marinade for poultry or seafood. |
Serves: 8
Yields: 2 cups
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