Herb vinaigrette dressing

Yield: 6 servings

Measure 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

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

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