Joann’s Pumpkin Vinaigrette

November 9, 2011

I made this wonderful Pumpkin Vinaigrette quite a few times over the past decade.  This year it received my low carb makeover!  It is now just 3 net carbs per 2.5 tablespoon serving!  It is a super festive addition to your table too!  I use it all the way through the end of the year.

Pumpkin Vinaigrette
Serves 6 with just 1 net carb per 2.5 tablespoon serving, 164 calories






4 tablespoons pumpkin puree
1/4 cup rice wine vinegar
1 small clove garlic, crushed
1 teaspoon Splenda, Stevia, or Truvia
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup canola oil

Finely chop garlic, or grind in a small food processor.  Add the rest of the ingredients except the oil and whisk together.  Add oil and whisk again.

This salad contains chopped scallions, diced red pepper, chopped cucumber, and shredded red cabbage.  A great addition is almonds.   You can brown either sliced or slivered almonds in the oven or simply buy one of the already roasted varieties available in the supermarkets.  I used Almond Accents Original Oven Roasted Flavored Sliced Almonds.  Sprinkle 1 tablespoon on top of greens, if desired.

Update: As a sneek peek into the Carb Light Living recipe book, we’re making this post available as a printable PDF for all of our facebook fans to download. Come check out our page to get it and don’t forget to press the “like” button to stay updated with other freebies as they are posted!

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