Yield: 1
| Measure | Ingredient |
|---|---|
| ¾ cup | water |
| ¼ cup | balsamic vinegar |
| 3 teaspoons | capers |
| 2 teaspoons | dijon mustard |
| 1 tablespoon | fresh parsley; chopped (optional) |
1-½ ts dried basil
Combine the ingredients. Adjust vinegar to taste, since it has a stong flavor. Store in a covered container in the refrigerator.
Makes 1 cup
vegan, fat free
Contributor: FF dressing from Susan Powter's Recipes NYC Nutrilink: N3941^14429,N219^02048,N224^02054,N217^02046,N175^02003 NYC Nutrilink: N2468^11297