Yield: 12 servings
Measure | Ingredient |
---|---|
½ cup | Plain low-fat yogurt; |
1 tablespoon | Salflower; =OR=- |
1 tablespoon | Corn oil; |
2 tablespoons | White vinegar; |
\N pinch | Salt; |
⅛ teaspoon | White pepper; |
1 clove | Garlic; minced |
2 tablespoons | Fresh parsley; chopped |
1 tablespoon | Anchovy paste; |
\N dash | Red(cayenne)pepper |
Excellent dressing for vegetables, pasta, fish, or salads.
Place all ingedients in a blender and process until smooth.
Refrigerate to blend flavors; adjust seasoning before serving. Makes about ¾ cup. Food Exchange per serving: FREE; CAL: 21; CHO: 2mg; CAR: 1g; PRO: 0g; SOD: 38mg; FAT: 2g; Makes about ¾ cup. 12 servings(1-tb each)
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master