Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Chicken broth |
| 1 tablespoon | Virgin olive oil; |
| 2 tablespoons | Red wine vinegar; |
| 2 teaspoons | Dijon-style mustard; |
| 1 clove | Garlic; minced |
| ½ teaspoon | Dried leaf basil; |
| \N pinch | Dried leaf thyme |
| \N \N | Salt and pepper to taste; |
Mix all ingredients together in a small jar and shake well. Chill before serving. Makes ½ cup = 8 serving. Food Exchange per serving: FREE; CAL: 17; CHO: 0mg; CAR: 0g; PRO: Og; SOD: 43mg; FAT: 2g;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.