Herb vinaigrette dressing
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Red wine vinegar |
| ¼ | cup | Chicken stock |
| 2 | tablespoons | Lemon or lime juice |
| 1 | teaspoon | Dried tarragon, optional |
| ½ | teaspoon | Dry mustard |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Garlic salt |
| ¼ | teaspoon | Freshly ground pepper |
| 1 | dash | Hot pepper sauce |
| 2 | tablespoons | Vegetable oil |
Directions
For leafy green salads or sliced cucumbers and tomatoes. Doubles as a tenderizing marinade for barbecuing meat. (Use ⅓ c dressing in a plastic bag to marinate 1 lb meat. Use beef stock when marinating beef.)
In container with a tight-fitting lid, combine vinegar, chicken stock, lemon juice and seasonings. Shake well. Add oil and shake again.
Refrigerate for up to two weeks.
Makes ¾ cup, each serving 2 tbsp 1 Fats & Oils Choice 1 g carbohydrate, 5 g fat, 46 cal. Source: Choice Menus by Marjorie H.
Hollands and Margaret Howard 1993 Canadian Diabetes Association Shared by Elizabeth Rodier Aug 93