Yield: 6 servings
|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||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