Balsamic vinaigrette

Yield: 12 servings

Measure Ingredient
1 tablespoon Dijon-style mustard;
¼ cup Balsamic vinegar;
2 tablespoons Water;
2 tablespoons Fresh lemon juice
¼ teaspoon Dried leaf tarragon;
1 clove Garlic; minced
2 tablespoons Safflower oil;
2 tablespoons 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 ¾ 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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