Title: HERB VINAIGRETTE DRESSING
Categories: Low-fat, Sauces
Yield: 6 servings
1/4 c Red wine vinegar
1/4 c Chicken stock
2 tb Lemon or lime juice
1 ts Dried tarragon, optional
1/2 ts Dry mustard
1/2 ts Paprika
1/2 ts Garlic salt
1/4 ts Freshly ground pepper
1 ds Hot pepper sauce
2 tb Vegetable oil
For leafy green salads or sliced cucumbers and
tomatoes. Doubles as a tenderizing marinade for
barbecuing meat. (Use 1/3 c dressing in a plastic bag
to marinate 1 lb meat. Use beef stock when marinating
beef.)
In container with a tight-fitting lid, combine
vinegar, chicken stock, lemon juice and seasonings.
Shake well. Add oil and shake again. Refrigerate for
up to two weeks.
Makes 3/4 cup, each serving 2 tbsp 1 Fats & Oils
Choice 1 g carbohydrate, 5 g fat, 46 cal. Source:
Choice Menus by Marjorie H. Hollands and Margaret
Howard 1993 Canadian Diabetes Association Shared by
Elizabeth Rodier Aug 93
