Balsamic vinegrette dressing

Yield: 24 Servings

Measure Ingredient
8 tablespoons Water
2 cups Balsamic vinegar
4 tablespoons Dijon mustard; fat free
8 tablespoons Lemon juice
4 cloves Garlic; crushed
2 teaspoons Salt
2 teaspoons Oregano
Black pepper to taste
2 teaspoons Sugar
2 tablespoons Parsley; chopped

Mix all in a jar and shake vigorously. 0% cals from fat From Food by Susan Powter

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