Most health-conscious Americans are seeking lower-fat alternatives to make sauces and soups healthier while maintaining flavor, texture, and appearance. Vinaigrette, a classic cold sauce, can be modified by replacing two parts of the oil with a starch-thickened stock or juice, resulting in a lower fat sauce that actually coats food better than classic vinaigrette. If the stock or juice is full-flavored, the modified version can be even more flavorful than the original.

Directions

Trim beans, cut into one and one-half-inch lengths, and cook in boiling water until barely tender. Drain and cool.

Trim peels from tangerines. Working over a bowl to catch juices, cut segments away from membranes. Squeeze juice from leftover membranes and reserve for vinaigrette.

Combine beans, tangerine segments, onion, and sunflower seeds in a large bowl. Season with salt and pepper.

To make vinaigrette, combine cornstarch with one teaspoon water to form a slurry. Bring vegetable stock to a boil. Add slurry and stir until stock thickens. Cool to room temperature.

Combine remaining vinaigrette ingredients and whisk into thicken stock.

Toss bean mixture with vinaigrette.  Read more...

Nutrition information per serving:
120 calories, 3 grams protein, 11 grams carbohydrate, 9 grams fat, 0 milligrams cholesterol, 250 milligrams sodium.