Yield: 6 servings
Measure | Ingredient |
---|---|
1 tablespoon | Virgin Olive oil; |
1 tablespoon | Vegetable oil; |
4 tablespoons | Fresh lemon juice; |
¼ teaspoon | Leaf oregano; |
⅛ teaspoon | Salt; |
\N \N | Pepper to taste |
Mix all ingredients together and refrigerate. Shake well before using. Makes ⅓ cup = 6 servings. Food Exchange per serving: 1 FAT EXCHANGE; CAL: 46; CHO: 0mg; CAR: 1g; PRO: 0g; FAT: 5g; Source: Light & Easy Diabetes Cuisine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master.