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---------- Recipe via Meal-Master (tm) v8.02
Title: BALSAMIC VINAIGRETTE
Categories: Diabetic, Salads, Dressings
Yield: 12 servings
1 tb Dijon-style mustard;
1/4 c Balsamic vinegar;
2 tb Water;
2 tb Fresh lemon juice
1/4 ts Dried leaf tarragon;
1 cl Garlic; minced
2 tb Safflower oil;
2 tb Virgin olive oil;
Salt & pepper to taste;
In a jar, combine the mustard, vinegar, water, lemon
juice, tarragon and garlic. Shake well to combine.
Add oils and shake again. Season with salt and pepper.
Chili before serving. Makes about 3/4 cup. 12
servings(1-tb each). Food Exchange per serving: 1 FAT
EXCHANGE; CAL: 44; CHO: 0mg; CAR: 1g; PRO: 0g; SOD:
36mg; FAT: 5g;
Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her
Meal-Master
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MM: SPINACH SALAD IN FRESH ORANGE DRESSING WITH PINE NUTS
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